Belgian Tomates Aux Crevettes (Printable View)
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 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 herbs, 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 paper towels to drain for 10 minutes.
03 - In a mixing 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. Generously fill each tomato with the shrimp mixture.
05 - Replace the reserved tomato tops if desired. Arrange the filled tomatoes on a serving platter and garnish with additional fresh herbs and lemon wedges. Serve chilled.
# Expert Advice:
01 -
- The combination of cold ocean sweet shrimp and tangy mayonnaise feels like sunshine on a fork
- It comes together in under twenty minutes but looks like you spent all afternoon preparing something special
02 -
- Never skip the draining step or your beautiful filling will slide right out of the tomatoes within minutes
- The mixture tastes better after it sits for thirty minutes in the refrigerator so make it ahead if you can
03 -
- Use a small cookie scoop to fill the tomatoes for perfectly uniform portions
- The filling is delicious on its own so keep any extra in the refrigerator for an impromptu snack