Belgian Tomates Aux Crevettes (Print)
Ripe tomatoes filled with creamy North Sea shrimp salad, enhanced with fresh herbs and lemon. A classic Belgian starter ready in 20 minutes.
# What You Need:
→ Vegetables
01 - 4 medium ripe tomatoes
02 - 1 tablespoon chopped fresh parsley
03 - 1 tablespoon chopped fresh chives
→ Seafood
04 - 10.5 oz North Sea shrimp or small cooked brown shrimp
→ Dairy
05 - 3 tablespoons mayonnaise
06 - 1 tablespoon heavy cream, optional
→ 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
# How To Make It:
01 - Slice the tops off the tomatoes and gently scoop out the seeds and pulp using a spoon. Set aside the tops for later use as 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, mix the shrimp, mayonnaise, heavy cream if using, lemon juice, parsley, chives, salt, and pepper until well combined.
04 - Pat the inside of the tomatoes dry. Fill each tomato generously with the shrimp mixture.
05 - Place the reserved tomato tops back on or leave them off as desired. Arrange the filled tomatoes on a platter. Garnish with extra herbs and lemon wedges. Serve chilled.
# Expert Advice:
01 -
- It comes together in under 20 minutes but looks like something from a proper French brasserie
- The creamy shrimp filling strikes that perfect balance between rich and refreshingly light
02 -
- Draining the tomatoes properly makes the difference between a watery mess and a perfect appetizer
- The shrimp mixture can be made a few hours ahead, but fill the tomatoes right before serving so they do not get soggy
03 -
- A small melon baller works wonders for scooping out tomato pulp cleanly and quickly
- If your mixture feels too thick, add the cream one teaspoon at a time until it reaches a fluffy consistency