Belgian Tomates Aux Crevettes (Printable Version)
Ripe tomatoes filled with creamy North Sea shrimp salad and fresh herbs. An elegant Belgian appetizer ready in 20 minutes.
# Ingredient List:
→ 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 herbs, parsley or chives
# Step-by-Step Instructions:
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 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 filled tomatoes on a serving platter and garnish with additional fresh herbs and lemon wedges. Serve chilled.
# Tips from hearthlykitchen:
01 -
- The creamy shrimp mixture balances perfectly with the juicy sweet tomato
- It comes together in twenty minutes but looks like you spent hours
- Everyone reaches for seconds, even the tomato skeptics
02 -
- Draining the tomatoes prevents your filling from becoming watery within minutes
- The shrimp mixture tastes better after it sits for fifteen minutes in the refrigerator
03 -
- A piping bag makes filling the tomatoes neater and faster
- Let the assembled tomatoes rest for ten minutes before serving to meld flavors