Belgian Tomates Aux Crevettes (Printable)
Ripe tomatoes filled with creamy North Sea shrimp salad, garnished with fresh herbs. A classic Belgian appetizer 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 Suggestions:
01 -
- It comes together in twenty minutes flat but looks like you spent all day planning
- The contrast of cool, creamy shrimp against bright tomato acidity hits every note
02 -
- Skip the draining step and your filling will turn watery within minutes, learned this the messy way
- The heavy cream is what transforms this from good to absolutely restaurant worthy
03 -
- Room temperature filling melts into the tomatoes better than cold
- Use a small cookie scoop for perfectly uniform portions every time