Save to Pinterest This traditional Belgian starter transforms ripe tomatoes into elegant vessels for a creamy North Sea shrimp salad. The combination of tender cooked shrimp, mayonnaise, fresh herbs, and citrus creates a perfectly balanced filling that's both refreshing and satisfying.
Preparation is straightforward: hollow and drain the tomatoes, mix the shrimp with creamy dressing and herbs, then generously fill each tomato. The dish comes together in just 20 minutes with no cooking required.
The classic version uses gray North Sea shrimp (crevettes grises), though any small cooked shrimp work beautifully. Serve chilled with extra herbs and lemon wedges for an authentic Belgian experience that pairs wonderfully with crisp white wine or witbier.
The tiny apartment in Brussels smelled like the North Sea. My host mother Marie placed a platter of ruby red tomatoes on the table, their tops slightly askew like little hats. I had never seen shrimp salad stuffed inside a tomato before, and honestly, I was skeptical. One bite changed everything about how I thought about appetizers.
Last summer, I made these for a rooftop dinner party. The sun was setting, and my friend Tomas kept asking what was in the filling. He could not believe the secret was just quality mayonnaise and the freshest shrimp I could find. Now he texts me every time he spots gray shrimp at the market.
Ingredients
- 4 medium ripe tomatoes: Choose ones that sit flat and feel heavy, they will hold the filling better
- 300 g North Sea shrimp: Traditional gray shrimp from Belgium are sweet and briny, but any small cooked shrimp work beautifully
- 3 tablespoons mayonnaise: Do not use light versions here, the full fat creaminess is essential
- 1 tablespoon heavy cream: This optional addition makes the filling impossibly light and airy
- 1 teaspoon lemon juice: Fresh squeezed only, it brightens the rich shrimp and mayonnaise
- 1 tablespoon each fresh parsley and chives: The herbs bring a fresh green bite that cuts through the cream
- Salt and black pepper: The shrimp need a little help to really sing
Instructions
- Prep the tomatoes:
- Slice off the tops and scoop out the seeds with a gentle hand, then salt the insides and let them drain upside down for ten minutes
- Mix the filling:
- Combine the shrimp, mayonnaise, cream, lemon juice, herbs, salt, and pepper until everything is well coated
- Stuff and serve:
- Pat the tomatoes dry, fill them generously, and top with their little hats or leave them open
Save to Pinterest My sister in law still talks about the day I served these at her birthday brunch. She had three. I had to stop myself from laughing as she circled the platter, pretending to help arrange the napkins.
Choosing The Right Tomatoes
Look for tomatoes that are perfectly round and sit upright without wobbling. Overripe tomatoes will collapse under the weight of the filling. I usually buy them a day ahead and let them sit on the counter, which concentrates their flavor.
The Shrimp Matters
North Sea gray shrimp are the traditional choice, sweet and slightly salty from the cold waters. If you cannot find them, small Gulf shrimp or even salad shrimp work. Just avoid the giant jumbo ones, they are too meaty for this delicate dish.
Make Ahead Magic
You can prepare the filling up to four hours in advance and keep it chilled. The tomatoes should be prepped no more than two hours before serving, or they will start to soften too much. I stuff them right before guests arrive, which always looks impressive.
- Save the scooped out tomato pulp for soups or sauces
- Set out small spoons alongside the platter
- These disappear fast, so consider doubling the recipe
Save to Pinterest These are the kind of appetizers that make people feel special without much fuss. Something about them says you care, even on a Tuesday night.
Recipe Questions & Answers
- → What are crevettes grises?
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Crevettes grises are small gray North Sea shrimp, a traditional Belgian specialty. These tiny crustaceans are typically sold already cooked and peeled, prized for their sweet, delicate flavor and tender texture that makes them perfect for this classic dish.
- → Can I make this ahead of time?
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Yes, you can prepare the shrimp mixture up to 24 hours in advance and store it refrigerated. However, fill the tomatoes no more than 2-3 hours before serving to prevent them from becoming watery or losing their texture.
- → What can I substitute for mayonnaise?
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For a lighter version, substitute Greek yogurt or crème fraîche for part or all of the mayonnaise. This maintains the creamy texture while reducing calories and adding a pleasant tang that complements the shrimp beautifully.
- → How do I prevent tomatoes from becoming soggy?
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Salt the hollowed tomatoes and turn them upside down to drain for 10 minutes before filling. This removes excess moisture. Pat them dry with paper towels just before filling, and serve within a few hours for best texture.
- → What should I serve with tomates aux crevettes?
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These elegant stuffed tomatoes shine as part of a Belgian-style appetizer spread. Serve with crusty bread, mixed greens, or Belgian endive. They pair perfectly with crisp white wines like Sauvignon Blanc or traditional Belgian witbier.
- → Can I use regular shrimp instead of North Sea shrimp?
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Absolutely. While North Sea shrimp are traditional, you can use any small cooked shrimp. Chop larger shrimp into smaller pieces to mimic the texture of crevettes grises. The flavor will be slightly different but equally delicious.
