Belgian Tomates Aux Crevettes (Printable version)

Fresh tomatoes stuffed with savory shrimp salad and herbs

# 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 ounces North Sea shrimp (or small cooked brown shrimp)

→ Dairy

05 - 3 tablespoons mayonnaise
06 - 1 tablespoon heavy cream (optional, for a lighter texture)

→ Condiments

07 - 1 teaspoon lemon juice
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - Lemon wedges
10 - Extra herbs (parsley or chives)

# Directions:

01 - Slice the tops off the tomatoes and gently scoop out the seeds and pulp using a spoon. Set aside the tops for later use as 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 bowl, mix the shrimp, mayonnaise, heavy cream (if using), lemon juice, parsley, chives, salt, and pepper until well combined.
04 - Pat the inside of the tomatoes dry. Fill each tomato generously with the shrimp mixture.
05 - Place the reserved tomato tops back on, or leave them off as desired.
06 - Arrange the filled tomatoes on a platter. Garnish with extra herbs and lemon wedges. Serve chilled.

# Expert advice:

01 -
  • The contrast between the juicy tomato and the rich, creamy shrimp filling is absolutely addictive
  • This elegant appetizer comes together in just 20 minutes but looks like you spent hours preparing it
02 -
  • Skip the draining step and your tomatoes will become watery and soggy within minutes
  • Room temperature shrimp filling tastes much better than cold straight from the refrigerator
03 -
  • Use a small melon baller to scoop out the tomato pulp for perfectly clean cavities
  • Let the filling sit in the refrigerator for an hour before stuffing to meld flavors

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