Wash and cut the top of each tomato.
Core from the center of each tomato and keep it for later.
Store the outer part of the tomatoes for the filling.
Heat the oil over medium-high heat and add the onion and garlic.
Cook over medium heat for about 10-12 minutes or until the onion is soft and translucent.
Add the meat of the tomatoes and cook for a few minutes.
Add the shrimp and cook over medium-high heat 4-5 minutes until the shrimp are cooked.
Preheat the oven to 190 °
Prepare cheese filling. When using ordinary cream cheese, I suggest adding some chopped garlic and fresh herbs.
Add the shrimp and onion mixture to the cheese, along with fresh chopped parsley.
Add a little salt and pepper to taste with lemon juice.
Spoon the mixture into each tomato, slightly more than the fill each a.
Place in the oven for about 12 minutes or until the filling is light brown.
Serve and enjoy!