Belgian Tomates Aux Crevettes (Print)
Ripe tomatoes filled with creamy North Sea shrimp salad and fresh herbs. An elegant Belgian appetizer ready in 20 minutes.
# Ingredient list:
→ Vegetables
01 - 4 medium ripe tomatoes
02 - 1 tablespoon chopped fresh parsley
03 - 1 tablespoon chopped fresh chives
→ Seafood
04 - 10.5 ounces North Sea shrimp or small cooked brown shrimp
→ Dairy
05 - 3 tablespoons mayonnaise
06 - 1 tablespoon heavy cream, optional for lighter texture
→ Condiments
07 - 1 teaspoon lemon juice
08 - Salt and freshly ground black pepper to taste
→ Garnish
09 - Lemon wedges
10 - Extra fresh parsley or chives
# Directions:
01 - Slice the tops off the tomatoes and gently scoop out the seeds and pulp using a spoon. Reserve the tops for decorative lids.
02 - Lightly salt the inside of the tomatoes and turn them upside down on a paper towel to drain for 10 minutes.
03 - In a bowl, combine the shrimp, mayonnaise, heavy cream if using, lemon juice, parsley, chives, salt, and pepper until thoroughly mixed.
04 - Pat the inside of the tomatoes dry with paper towels. Generously fill each tomato with the shrimp mixture.
05 - Replace the reserved tomato tops or leave open. Arrange on a serving platter and garnish with additional fresh herbs and lemon wedges. Serve chilled.
# Expert Tips:
01 -
- A refreshing appetizer that actually tastes better when made ahead and chilled
- The contrast of sweet juicy tomatoes against creamy savory shrimp is pure Belgian coastal magic
02 -
- Soggy tomatoes ruin everything, so never skip the draining step even when you are in a hurry
- The filling needs to sit in the refrigerator for at least 30 minutes to let flavors meld together
03 -
- Use a small melon baller or grapefruit spoon to hollow out tomatoes quickly and neatly
- Let the shrimp mixture come to room temperature for 5 minutes before filling cold tomatoes