Tomates aux Crevettes — Print Recipe

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.

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.