Belgian Tomates Aux Crevettes (Printable)

Ripe tomatoes filled with creamy North Sea shrimp salad, garnished with fresh herbs for an elegant 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 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 parsley or chives

# Directions:

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 a paper towel 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 well combined.
04 - Pat the inside of the tomatoes dry with paper towels. Generously fill each tomato with the shrimp mixture.
05 - Place the reserved tomato tops back on if desired. Arrange on a serving platter and garnish with extra herbs and lemon wedges.
06 - Serve chilled. Pairs well with crusty bread or a light salad.

# Expert Suggestions:

01 -
  • The combination of sweet tomatoes and savory shrimp feels like discovering a hidden coastal gem in your own kitchen
  • It comes together in under twenty minutes but looks like something from a professional Belgian kitchen
  • The creamy shrimp filling transforms ordinary tomatoes into the most elegant appetizer your guests will keep talking about
02 -
  • Dry tomatoes thoroughly before filling, because any lingering water will make the filling separate and turn watery within minutes
  • The traditional North Sea shrimp are already cooked, so do not overmix them or they will turn into mush instead of maintaining their lovely texture
03 -
  • If you cannot find North Sea shrimp, tiny bay shrimp or even chopped regular shrimp work beautifully
  • Make the shrimp filling a few hours ahead and keep it separate from the tomatoes until just before serving to prevent sogginess

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