Tomate aux Crevettes
The Quirky Foodster Team
Ingredients
- Large ripe tomatoes (4) — 4
- North Sea grey shrimp, cooked and peeled (7 oz) — 200 g (7.1 oz)
- Mayonnaise (1/3 cup + 1 tbsp) — 100 g (3.5 oz)
- Lemon juice (1 tbsp) — 15 ml (1 tbsp)
- Fresh chives, chopped (2 tbsp) — 10 g (0.4 oz)
- Lettuce leaves, for serving (4) — 4
- Fine sea salt (1/2 tsp) — 3 g
Method
- Slice the top off each tomato and reserve as a lid. Scoop out the flesh and seeds with a spoon, leaving a firm shell; season the inside lightly with salt and turn upside down to drain for 10 minutes.
- Combine the mayonnaise, lemon juice and chives in a bowl.
- Fold the shrimp gently through the mayonnaise mixture, keeping it light.
- Fill each tomato shell generously with the shrimp mixture and replace the lid at a jaunty angle.
- Serve chilled on a bed of lettuce leaves.
Introduction: A beloved Belgian bistro starter: a ripe tomato hollowed and filled with North Sea grey shrimp bound in a light
homemade mayonnaise.
Cultural Background: A beloved Belgian bistro starter: a ripe tomato hollowed and filled with North Sea grey shrimp bound in a light
homemade mayonnaise. Simple, fresh and unmistakably Belgian, it is a fixture of summer terraces and
seaside restaurants alike.
Tips: Draining the tomato shells well prevents a watery result. Use homemade mayonnaise if possible — it gives a fresher, less sweet result than most shop-bought versions.
Variations: Add a small spoon of finely diced celery for extra crunch. Swap grey shrimp for crab meat as a coastal variation.
Vegetarian/Vegan: No authentic vegetarian version exists, as the dish is defined by its shrimp filling; not included.
Storage: Best assembled just before serving; can be refrigerated, covered, for up to 2 hours.
Reheating: Served cold; not reheated.
Nutrition: Per serving: approx. 210 kcal, 11g protein, 15g fat, 8g carbohydrate, 5g sugar.
FAQs:
Q: Can I prepare this in advance?
A: The shrimp mixture can be made a few hours ahead, but fill the tomatoes just before serving to keep them from going soggy.
Q: What can I do with the scooped tomato flesh?
A: Save it for soups, sauces, or a quick gazpacho.
- Large ripe tomatoes (4) — 4
- North Sea grey shrimp, cooked and peeled (7 oz) — 200 g (7.1 oz)
- Mayonnaise (1/3 cup + 1 tbsp) — 100 g (3.5 oz)
- Lemon juice (1 tbsp) — 15 ml (1 tbsp)
- Fresh chives, chopped (2 tbsp) — 10 g (0.4 oz)
- Lettuce leaves, for serving (4) — 4
- Fine sea salt (1/2 tsp) — 3 g
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