Belgian Tomates Aux Crevettes

The tiny gray pink North Sea shrimp arrive in my kitchen every summer, carried home in paper baskets from the market stand. I first tasted tomates aux crevettes in a Brussels bistro, where the waiter laughed at my enthusiastic attempt to pronounce it perfectly.

Last summer I made these for my sisters birthday, precariously balancing two dozen filled tomatoes on a tray while walking to the backyard. Everyone kept asking what was inside, then reaching for seconds before I could even sit down.

Ingredients

• 4 medium ripe tomatoes: Choose ones that sit flat and feel heavy, with just enough give when you press them
• 1 tablespoon chopped fresh parsley: Flat leaf parsley brings a cleaner, brighter flavor than curly
• 1 tablespoon chopped fresh chives: Their mild onion sweetness bridges the gap between seafood and cream
• 300 g North Sea shrimp: These tiny gray shrimp are traditional, but any small cooked shrimp work beautifully
• 3 tablespoons mayonnaise: Belgian mayo is richer and tangier, so add an extra teaspoon of lemon juice with American brands
• 1 tablespoon heavy cream: This optional addition makes the filling impossibly light and airy
• 1 teaspoon lemon juice: Fresh squeezed cuts through the richness and wakes up the shrimp flavor
• Salt and freshly ground black pepper: The shrimp need very little salt, so taste before adding more
• Lemon wedges and extra herbs: These final touches make each tomato feel like a special occasion

Instructions

Prep your tomato shells:

Slice off the tops and scoop out the seeds with a spoon, then lightly salt the insides and turn them upside down on paper towels for 10 minutes

Mix the creamy filling:

Combine the shrimp, mayonnaise, cream if using, lemon juice, herbs, salt, and pepper until everything is evenly coated

Fill and chill:

Pat the tomatoes completely dry, pack each one generously with the shrimp mixture, and top with the reserved lids before serving chilled

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My Belgian neighbor Marie Claire taught me that these tomatoes taste even better after an hour in the refrigerator, which means they are the ultimate make ahead appetizer for stress free entertaining.

Choosing The Perfect Tomatoes

I have learned through several disasters that perfectly round tomatoes that sit flat without wobbling are essential for filled recipes. Vine ripened tomatoes have better flavor, but sometimes beefsteak tomatoes work better because their walls are thicker and hold their shape longer once filled.

Make It Your Way

Traditional recipes use mayonnaise, but I have started swapping in half Greek yogurt for a lighter version that still tastes rich. You can also add a tiny clove of minced garlic if you want to stray from tradition, though Marie Claire would gently disapprove.

Serving Suggestions

These tomatoes shine alongside a simple green salad dressed with nothing but olive oil and more lemon juice. A crisp white wine like Sauvignon Blanc cuts through the creaminess, or go traditional with a cold Belgian witbier.

• Arrange on a platter with the tomato tops tilted like little hats
• Extra herbs scattered around the platter make everything look more abundant
• Lemon wedges tucked between tomatoes let guests add more acidity if they like

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There is something deeply satisfying about a dish that looks impressive but requires absolutely no heat. These tomatoes have become my go to answer for every summer invitation.

Recipe Q&A

→ What makes Tomates Aux Crevettes uniquely Belgian?

This appetizer originates from Belgium where North Sea gray shrimp are a local specialty. The combination of these sweet, delicate shrimp with mayonnaise and fresh herbs inside tomatoes reflects Belgian culinary tradition emphasizing simple, high-quality ingredients prepared elegantly.

→ Can I prepare these stuffed tomatoes ahead of time?

Yes, you can prepare the shrimp filling up to 24 hours in advance and store it refrigerated. However, fill the tomatoes no more than 2-3 hours before serving to prevent them from becoming soggy. Keep them chilled until ready to serve for the best texture and flavor.

→ What type of tomatoes work best for this dish?

Choose medium-sized, firm but ripe tomatoes that hold their shape well. Vine-ripened or beefsteak varieties are ideal as they offer enough cavity space for the filling while providing sweet, juicy flavor. Avoid overripe tomatoes that may collapse when hollowed out.

→ Can I substitute the mayonnaise for a lighter version?

Absolutely. You can replace part or all of the mayonnaise with Greek yogurt or light sour cream for a reduced-fat version. The texture will be slightly tangier but still delicious. Adding a touch more lemon juice helps balance the flavors when using yogurt.

→ What should I serve with Tomates Aux Crevettes?

These stuffed tomatoes shine as part of an appetizer spread. Serve with crusty bread, crackers, or a simple mixed green salad dressed with light vinaigrette. For beverages, crisp white wines like Sauvignon Blanc or Belgian witbier complement the creamy shrimp filling beautifully.

→ Are there variations to the traditional recipe?

While the classic version focuses on shrimp and mayonnaise, some variations include adding diced cucumber for crunch, capers for briny depth, or a small amount of Dijon mustard. You can also experiment with different herbs like tarragon or dill, though parsley and chives remain the traditional choice.