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Tomates aux Crevettes, or Tomatoes with Shrimp, is a Belgian specialty that has delighted diners for generations. This elegant dish showcases the country’s love of fresh North Sea shrimp, served inside the hollowed out tomatoes that cradle them.
It’s a common sight in local brasseries, often enjoyed on lazy weekend afternoons or at casual gatherings with friends. There is comfort and refinement in every bite, reminding you of the coastal influences woven into Belgium’s culinary identity.
What Is Tomates aux Crevettes?
At first glance, Tomates aux Crevettes seems like a simple combination of ripe tomatoes and tiny shrimp, yet it offers surprising layers of flavour.
Traditionally, each ripe tomato is carefully hollowed out, then filled with peeled, tender shrimp mixed with a touch of mayonnaise or aioli.
The final presentation highlights the vibrant colour of the tomato against the pale pink of the shrimp, making it an appetizing choice as a starter or light lunch.
Though modest in preparation, the dish is a testament to Belgium’s knack for turning fresh, quality ingredients into something unforgettable.
Ingredients and Taste
While the specifics can vary from one household or restaurant to another, the key components remain constant. Belgian North Sea shrimp bring a delicate sweetness and subtle brininess, offering a soft contrast to the tomato’s acidity.
A creamy binding sauce, often mayonnaise with a hint of lemon or herbs, underscores the briny notes without overpowering the natural flavours. The tomatoes themselves must be ripe and juicy, providing a tangy counterpoint that harmonizes with the shrimp.
When served chilled, the combination is refreshingly bright, with each ingredient contributing to a balanced taste that feels both comforting and refined.
A Taste of History
Belgium’s North Sea coast has long been a source of prized shrimps, and fishing communities have made them a cornerstone of local cooking.
Over the centuries, home cooks began combining these shrimps with seasonal vegetables, creating simple yet delightful dishes that showcased natural flavours.
Tomates aux Crevettes emerged from this tradition, evolving into a classic entrée in Belgian brasseries and home kitchens alike.
Its popularity spread as travellers discovered the dish and brought it to other parts of the country, cementing its reputation as a Belgian favourite.
Today, Tomates aux Crevettes stands as a testament to Belgium’s enduring love for fresh seafood and straightforward cooking, offering a glimpse into the coastal roots that continue to shape the nation’s culinary identity.
Tomates aux Crevettes (Tomatoes with Shrimp) Recipe
Serves: 4 people
Ingredients:
- 4 large ripe tomatoes (firm but slightly soft to the touch)
- 250g (9 oz) North Sea shrimp (or small brown shrimp)
- 4 tbsp mayonnaise (preferably homemade or high quality)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp finely chopped fresh parsley
- 1 small shallot, finely minced
- Salt and white pepper, to taste
- 1 tbsp heavy cream (optional, for a smoother texture)
- 4 leaves of crisp lettuce (for serving)
- 4 slices of baguette or country bread (optional, for serving)
- Extra parsley for garnish
Directions
Prepare the tomatoes by slicing off the top (about 1 cm down) to create a lid. Use a spoon to carefully scoop out the seeds and pulp, making sure not to pierce the skin. Lightly season the inside of each hollowed tomato with salt and turn them upside down on a paper towel to drain excess moisture while preparing the filling.
In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth. This forms the base of the sauce, giving it a creamy consistency with a slight tang.
Finely chop the shallot and parsley, then add them to the sauce. Stir well to distribute the flavours evenly. The shallot adds a mild sweetness, while the parsley brings a fresh, herbal note.
Gently fold in the North Sea shrimp, making sure to coat them evenly in the sauce without breaking them. If the mixture feels too thick, add a tablespoon of heavy cream for a silkier consistency. Season with salt and white pepper to taste.
Check the tomatoes, if any liquid has pooled inside, dab them dry with a paper towel. This step prevents the filling from becoming watery.
Carefully spoon the shrimp mixture into each hollowed tomato, filling them generously but without over packing. Place the tops back onto the tomatoes for a classic presentation.
Arrange the lettuce leaves on four serving plates and place a stuffed tomato on each. This adds a crisp contrast to the creamy shrimp filling.
Serve immediately with fresh baguette slices or rustic country bread on the side. Garnish with extra parsley for a final touch. For an added Belgian touch, pair with a glass of crisp white wine or a light beer.
