Stuffed tomatoes with shrimps

Wash the tomatoes. Half the tomatoes or cut the top cap off the cherry tomatoes and hollow out.

Sprinkle the inside with salt, pepper and dried rosemary. Drain upside down.

Combine mayonnaise, sour cream, some lemon juice, a dash sherry (or whisky), salt, pepper and chopped parsley to a smooth sauce.

Mix the sauce with the shrimps and spoon the filling into the tomatoes .

Place the tomatoes on 4 small lettuce covered plates and garnish with thinly sliced shallots and gherkins.

The cherry tomatoes are delicious as party food too.

Variation: Use (smoked) salmon instead of shrimp.