Belgian Tomates Aux Crevettes (Print version)
Ripe tomatoes filled with creamy North Sea shrimp salad, garnished with fresh herbs
# What you'll need:
→ 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
# How to make it:
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. Mix until thoroughly incorporated.
04 - Pat the inside of the tomatoes dry with paper towels. Fill each tomato generously with the shrimp mixture, mounding slightly on top.
05 - Place the reserved tomato tops back on the filled tomatoes, or leave open if preferred.
06 - Arrange the filled tomatoes on a serving platter. Garnish with additional fresh herbs and lemon wedges. Serve chilled.
# Expert suggestions:
01 -
- It comes together in twenty minutes flat but looks like something from a专业 kitchen
- The sweetness of North Sea shrimp against bright fresh tomatoes captures Belgian coastal charm in every bite
02 -
- Draining the tomatoes prevents your filling from becoming watery and sad
- Room temperature shrimp absorb the dressing better than cold ones from the fridge
03 -
- If you cannot find North Sea shrimp tiny salad shrimp are your best substitute
- A tiny pinch of celery salt in the filling adds depth that surprises people