Belgian Tomates Aux Crevettes (Printable)

Tomatoes stuffed with seasoned shrimp salad, fresh herbs, and creamy dressing for a classic Belgian starter.

# 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 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

# Directions:

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 Tips:

01 -
  • It comes together in under 20 minutes but looks like something from a specialty restaurant
  • The combination of cool, creamy filling and juicy tomato creates this incredibly refreshing bite that works year round
  • Requires no cooking at all, just assembling beautiful ingredients with intention
02 -
  • Draining the tomatoes after salting them is absolutely essential, otherwise you will end up with watery filling and soggy tomatoes
  • The mixture needs to be thoroughly chilled before serving, which allows the flavors to develop and makes the filling easier to work with
  • North Sea shrimp are traditionally used in Belgium and have a distinct sweet flavor, but do not stress if you cannot find them
03 -
  • If you are using larger shrimp, roughly chop them so the filling has a consistent texture and is easier to scoop
  • For a lighter version, substitute half the mayonnaise with Greek yogurt, though the texture will be slightly different

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