Tomates aux Crevettes

Name: Tomates aux Crevettes
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 4 large ripe tomatoes; 300g peeled grey North Sea shrimp; 4 tbsp good-quality mayonnaise; 1 tbsp lemon juice; 1 tsp Dijon mustard; Salt and white pepper; Lettuce leaves for serving; Fresh parsley, chopped; Lemon wedges; Hard-boiled egg, quartered (optional)

Tomates-Crevettes (toh-MAHT kruh-VET)

Tomato Stuffed with Shrimp Salad

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 276 kcal

Ripe hollowed tomatoes filled with a refreshing salad of tiny grey North Sea shrimp bound in lemony mayonnaise, garnished with parsley — a beloved Belgian summer starter.

Nutrition & Info

Protein 16.0g

Carbs 8.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ shellfish ⚠ eggs

Equipment Needed

mixing bowl sharp knife spoon

Presentation Guide

Vessel: chilled plate with lettuce

Garnishes: parsley, lemon wedge, hard-boiled egg

Accompaniments: crusty bread, white wine

Ingredients

4 large ripe tomatoes
300g peeled grey North Sea shrimp
4 tbsp good-quality mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and white pepper
Lettuce leaves for serving
Fresh parsley, chopped
Lemon wedges
Hard-boiled egg, quartered (optional)

Instructions

1
Cut the tops off the tomatoes and scoop out the seeds and flesh with a spoon. Lightly salt the insides and turn upside down to drain for 10 min.
2
Mix shrimp with mayonnaise, lemon juice, and Dijon mustard. Season with salt and white pepper.
3
Fill each hollowed tomato generously with the shrimp salad, mounding it above the rim.
4
Place each tomato on a lettuce leaf. Garnish with parsley, lemon wedges, and optional hard-boiled egg.
5
Serve chilled as a starter or light lunch. Accompany with crusty bread.

💡

Did You Know?

Tomates-crevettes is so popular in Belgium that it has its own unofficial "season" — appearing on every brasserie terrace menu from May to September.

Chef's Notes

Equipment Tips

mixing bowl
sharp knife
spoon

Garnishing

parsley, lemon wedge, hard-boiled egg

Accompaniments

crusty bread, white wine

The Story Behind Tomates aux Crevettes

Tomates-crevettes became a Belgian classic in the early 20th century, showcasing the country's prized North Sea grey shrimp. This simple preparation highlights the sweet, briny flavour of the tiny hand-peeled shrimp. It epitomises Belgian cuisine's love of high-quality, minimally manipulated ingredients.

🕐 Traditionally enjoyed lunch, summer starter 📜 Origins: Early 20th century Belgium

Comments (0)

No comments yet. Be the first to share your thoughts!