Belgian Tomates Aux Crevettes

The first time I encountered Tomates Aux Crevettes was at a tiny bistro in Brussels, where the waiter brought out these impossibly red tomatoes mounded with pink shrimp salad. I honestly thought it was just a cold, unremarkable starter until that first bite hit and I realized why Belgians are so fiercely proud of this simple dish.

Last summer, I made these for a garden party and watched my friend Lena hesitantly take one, only to immediately ask for the recipe before she finished her first. Sometimes the simplest appetizers are the ones that disappear fastest from the platter.

Ingredients

• 4 medium ripe tomatoes: Choose tomatoes that sit flat and feel heavy for their size, with no soft spots or bruises
• 300 g North Sea shrimp: These tiny, gray shrimp are traditionally used and have a sweeter, more delicate flavor than larger shrimp varieties
• 3 tablespoons mayonnaise: Homemade mayo transforms this completely, but a good quality fullfat works perfectly fine
• 1 tablespoon heavy cream: This optional addition lightens the mixture just enough so it is not overwhelmingly dense
• 1 tablespoon chopped fresh parsley and chives: Fresh herbs are nonnegotiable here and add the bright, grassy notes that cut through the richness
• 1 teaspoon lemon juice: Fresh squeezed only, and add gradually to taste since the acidity needs to balance without overpowering the shrimp

Instructions

Prepare the tomatoes:

Slice off the tops and gently scoop out the seeds and pulp with a spoon, being careful not to pierce the walls or bottom. Save those little tomato hats because they make the cutest lids later.

Drain the tomatoes:

Lightly salt the inside of each tomato and turn them upside down on paper towels for about 10 minutes. This simple step prevents your final dish from becoming watery and keeps the filling firm.

Mix the shrimp filling:

Combine the shrimp, mayonnaise, heavy cream if using, lemon juice, chopped herbs, salt, and pepper in a bowl. Mix gently until everything is evenly coated, then taste and adjust the seasonings.

Fill and assemble:

Pat the inside of each tomato completely dry, then spoon the shrimp mixture generously into each cavity. Mound it slightly above the rim because it looks impressive and lets people know what is inside.

Garnish and serve:

Replace the tomato tops if you kept them, then arrange the filled tomatoes on a serving platter. Scatter extra fresh herbs and lemon wedges around the plate and serve immediately while everything is cold and crisp.

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My aunt in Ghent served these at every family gathering, always with a little bowl of extra filling on the side in case anyone wanted seconds. Watching guests politely take one tomato and then sneak back for another became a sort of running joke at her dinner parties.

Choosing Your Tomatoes

I have learned through some wobbly platters that the most important thing is selecting tomatoes that sit flat without rocking. Round beefsteaks tend to topple over, while slightly oblong ones or vine tomatoes usually have a more stable base. Give them a gentle squeeze too, because you want them firm enough to hold their shape after you hollow them out.

Shrimp Substitutions

While North Sea shrimp are traditional and absolutely worth seeking out at a specialty fishmonger, I have made this with tiny salad shrimp from the grocery store with excellent results. Just avoid larger shrimp that you have to chop yourself, since the texture becomes too chunky and you lose that creamy, almost mousse like consistency that makes this dish special.

Make Ahead Strategy

The shrimp filling actually benefits from sitting in the refrigerator for an hour or two, which lets the flavors meld together beautifully. I always prep the tomatoes and mix the filling in the afternoon, then do the final assembly just before guests arrive. Everything tastes fresher this way, and you are not rushing around with last minute prep when people arrive.

• Keep the drained tomatoes and filling separate until the last possible moment
• Bring everything to the table cold rather than room temperature for the best texture
• Have some crusty bread ready because the filling that inevitably falls out is too good to waste

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There is something deeply satisfying about a dish that looks elegant but requires absolutely no cooking whatsoever. These tomatoes have become my go to for summer evenings when the last thing I want to do is turn on the oven.

Recipe Questions & Answers

→ What makes North Sea shrimp special for this dish?

North Sea shrimp, known as 'crevettes grises' in Belgium, are small, sweet, and traditionally used in this classic starter. Their delicate flavor and tender texture make them ideal for the creamy salad filling. If unavailable, any small cooked brown shrimp can serve as an excellent substitute while maintaining the dish's authentic character.

→ Can I prepare tomatoes aux crevettes in advance?

Yes, you can prepare the shrimp salad mixture up to 24 hours in advance and store it refrigerated. However, it's best to fill the tomatoes shortly before serving to prevent them from becoming soggy. If you must prep ahead, fill the tomatoes no more than 2-3 hours before serving and keep them chilled until ready to enjoy.

→ How do I prevent the tomatoes from becoming watery?

The key is to salt the inside of the scooped tomatoes and turn them upside down on paper towels for about 10 minutes. This draws out excess moisture. Additionally, patting them dry with paper towels before filling ensures the creamy shrimp mixture stays perfectly textured without becoming diluted.

→ What can I serve alongside tomatoes aux crevettes?

This elegant starter pairs beautifully with crusty bread or baguette slices to scoop up any filling. A crisp mixed green salad with vinaigrette complements the richness. For beverages, try a chilled Sauvignon Blanc, Belgian witbier, or a dry white wine to balance the creamy seafood flavors.

→ Is there a lighter alternative to mayonnaise?

Absolutely. You can substitute part or all of the mayonnaise with Greek yogurt for a lighter, tangier version. The cream still helps achieve the desired consistency, but reducing mayonnaise significantly lowers the fat content while maintaining the dish's signature creamy texture.

→ What type of tomatoes work best?

Medium-sized, ripe but firm tomatoes are ideal—they should hold their shape after hollowing. Roma or vine-ripened tomatoes work well, though beefsteak can be used if you prefer larger portions. Avoid overripe tomatoes as they may collapse under the weight of the filling.