Tomate aux crevettes

11 Jul

I liked the look of this Belgian recipe for tomate aux crevettes, but wondered if it might be no more than the sum of its (very few) parts.

But after a short spell in the fridge, the prawn filling both infused the tomato shell and set a bit so that it sliced surprisingly well.

No doubt homemade mayonnaise would make it even tastier, but I’m content with my Hellman’s version.

Tomate aux crevettes

  • 4-6 beautifully ripe field tomatoes (depending on size)
  • 2 cups cooked shrimp, patted dry
  • ½ cup mayonnaise
  • 2 Tb parsley, minced
  • salt and pepper
  1. Slice the tops off the tomatoes.
  2. Carefully scoop out the insides. (I used a paring knife and a grapefruit spoon for this.)
  3. Turn the tomatoes upside down on a paper-towel lined plate and chill in the fridge for half an hour.
  4. In a mixing bowl, stir together the shrimp, mayonnaise and parsley. Season with salt and pepper.
  5. Spoon the shrimp mixture into the tomato shells. Serve cold.

Family score: 7.5 out of 10

4 Responses to “Tomate aux crevettes”

  1. musingsondinner July 14, 2018 at 8:19 pm #

    Ah, this is indeed quintessentially Belgian – we use the very small grey shrimp to stuff the tomatoes, but they’re not widely available elsewhere

    • Andrea July 15, 2018 at 1:42 pm #

      Thank you! I went for the smallest shrimp I could find in our local shops, and I think smaller would have been better. Very nice dish, all the same 🙂

  2. chefkreso July 15, 2018 at 4:44 pm #

    Never thought of this as a Belgian recipe, but I really like it 🙂

    • Andrea July 16, 2018 at 9:49 am #

      It was completely new to me — pleased to have discovered it…

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