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
- Slice the tops off the tomatoes.
- Carefully scoop out the insides. (I used a paring knife and a grapefruit spoon for this.)
- Turn the tomatoes upside down on a paper-towel lined plate and chill in the fridge for half an hour.
- In a mixing bowl, stir together the shrimp, mayonnaise and parsley. Season with salt and pepper.
- Spoon the shrimp mixture into the tomato shells. Serve cold.
Ten More Bites 
Ah, this is indeed quintessentially Belgian – we use the very small grey shrimp to stuff the tomatoes, but they’re not widely available elsewhere
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 🙂
Never thought of this as a Belgian recipe, but I really like it 🙂
It was completely new to me — pleased to have discovered it…