Stuffed tomatoes with shrimps

Cut the cap from the to and hollow them out with a teaspoon.

Sprinkle the inside with a little salt and let them drain upside down on a piece of kitchen paper.

Use a sharp knife to slice a very thin slice from the bottom of the to. That way they stay better.

Slice the parsley. Mix the shrimp with the crème fraîche, parsley and horseradish. Season with (freshly ground) salt and pepper.

Fill the to with the shrimp mixture.