Save to Pinterest These Belgian-style stuffed tomatoes feature ripe, juicy vessels filled with a luscious blend of North Sea shrimp, creamy mayonnaise, and fragrant fresh herbs. The dish comes together in just 20 minutes with no cooking required—simply hollow, fill, and chill. The contrast between the sweet, acidic tomatoes and the rich, savory shrimp mixture creates a perfectly balanced starter. Traditional grey shrimp from the North Sea provide an authentic Belgian flavor, though any small cooked shrimp work beautifully.
The first time I encountered these stuffed tomatoes was at a tiny bistro in Brussels, where the waiter insisted they were the most authentic Belgian comfort food imaginable. I was skeptical something so simple could be special, but one bite of that creamy shrimp filling balanced against the bright, fresh tomato changed my mind completely. Now they are my go to whenever I want to bring a taste of the North Sea coast to my table.
Last summer I made these for a garden party, and my friend Sarah, who claims to hate cooked seafood, couldn't stop eating them. There is something about the fresh herbs and bright lemon that makes the shrimp taste incredibly clean and light. Everyone kept asking for the recipe, and I felt like I had discovered a secret weapon for effortless entertaining.
Ingredients
- 4 medium ripe tomatoes: Choose tomatoes that feel heavy and have a slight give when gently squeezed
- 300 g North Sea shrimp: These small, sweet brown shrimp are traditional but any cooked shrimp will work beautifully
- 3 tablespoons mayonnaise: This creates the creamy base that holds everything together
- 1 tablespoon heavy cream: Optional but makes the filling lighter and more luxurious
- 1 teaspoon lemon juice: Fresh is best here to brighten all the flavors
- 1 tablespoon chopped fresh parsley: Adds essential freshness and color
- 1 tablespoon chopped fresh chives: Their mild onion flavor complements the shrimp perfectly
- Salt and pepper: Essential to bring out the natural sweetness of the tomatoes
Instructions
- Prepare the tomatoes:
- Slice off the tops and scoop out the seeds with a spoon, being careful not to puncture the walls
- Drain the tomatoes:
- Lightly salt the insides and place them upside down on paper towels for 10 minutes to remove excess moisture
- Make the shrimp filling:
- Mix the shrimp with mayonnaise, cream if using, lemon juice, herbs, salt, and pepper until combined
- Fill the tomatoes:
- Pat the tomatoes dry, then pack them generously with the shrimp mixture, mounding it slightly on top
- Add the finishing touches:
- Replace the tomato tops if you like, and garnish with extra herbs and lemon wedges
Save to Pinterest My grandmother always said that simple dishes require the best ingredients, and this recipe proves her right every time. There is something deeply satisfying about serving food that lets each component shine while still feeling special and celebratory.
Choosing The Perfect Tomatoes
Look for tomatoes that are firm enough to hold their shape but ripe enough to be sweet. I learned the hard way that overripe tomatoes collapse the moment you try to scoop them out, while underripe ones taste disappointingly bland.
Making It Your Own
Sometimes I add a pinch of smoked paprika to the filling for depth, or swap in Greek yogurt for half the mayonnaise when I want something lighter. The classic version is perfect as is, but these small tweaks can make the dish feel new each time.
Serving Suggestions
These tomatoes shine alongside crusty bread to catch any filling that escapes, or with a simple green salad dressed with vinaigrette. The key is keeping other elements light so the shrimp remains the star.
- Chill the filled tomatoes for at least 30 minutes before serving
- Arrange them on a bed of lettuce for extra presentation points
- Have extra lemon wedges available for guests who love extra brightness
Save to Pinterest These tomatoes always remind me that Belgian cuisine has so much more to offer than waffles and chocolate, though I would never say no to those either. They capture something essential about the country is love for fresh, simple ingredients prepared with care.
Recipe Questions
- → What makes this dish uniquely Belgian?
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This appetizer originates from Belgium's coastal regions where North Sea grey shrimp are plentiful. The combination of these sweet, delicate shrimp with mayonnaise and fresh herbs reflects Belgian culinary traditions that celebrate fresh seafood from the North Sea.
- → Can I prepare these stuffed tomatoes in advance?
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Yes, you can prepare the shrimp mixture and hollow out the tomatoes up to 4 hours ahead. Keep them refrigerated separately, then fill just before serving to prevent the tomatoes from becoming watery. The filled tomatoes are best enjoyed within 2-3 hours of assembly.
- → What type of tomatoes work best?
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Firm, medium-sized ripe tomatoes are ideal—they should hold their shape when hollowed out. Beefsteak or vine-ripened tomatoes provide enough cavity for the filling while maintaining structural integrity. Avoid overly soft tomatoes that may collapse.
- → Can I substitute the North Sea shrimp?
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While North Sea grey shrimp (crevettes grises) are traditional, you can use any small cooked shrimp. Bay shrimp, salad shrimp, or chopped larger shrimp all work well. The key is using cooked, peeled shrimp with a sweet, delicate flavor that complements the creamy dressing.
- → How do I make a lighter version?
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Replace half or all of the mayonnaise with Greek yogurt for a tangy, lighter alternative. You can also reduce the cream or omit it entirely while maintaining a creamy texture. The flavors remain bright and satisfying with fewer calories.
