AppetizerLunchMain Course

Tomates Crevette

Name: Tomates Crevette
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: belgian
Ingredients: 4 pcs tomato medium, firm and ripe; 300 g cooked small shrimp peeled, preferably North Sea grey shrimp; 100 g mayonnaise; 1 tbsp lemon juice freshly squeezed; 1 tbsp fresh parsley finely chopped; 1 tbsp fresh parsley finely chopped; 0.25 tsp salt; 0.25 tsp black pepper freshly ground; 4 pcs lettuce leaf for serving (optional); 4 pcs lemon wedge for serving (optional)

A classic Belgian appetizer featuring firm, hollowed-out tomatoes generously filled with a simple and creamy shrimp salad. This refreshing, no-cook dish is easy to assemble and perfect for a light lunch or an elegant starter.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 274 kcal

Allergen information: may contain crustaceans, eggs, and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcstomato, medium, firm and ripe
300 gcooked small shrimp, peeled, preferably North Sea grey shrimp
100 gmayonnaise
1 tbsplemon juice, freshly squeezed
0.25 tspsalt
0.25 tspblack pepper, freshly ground

filling

1 tbspfresh parsley, finely chopped

garnish

1 tbspfresh parsley, finely chopped
4 pcslettuce leaf, for serving(optional)
4 pcslemon wedge, for serving(optional)

Equipment

bowl · wire rack · spoon · cutting board · knife

The method

Step by step

1
Slice the tops off the tomatoes. Use a small spoon to carefully scoop out the pulp and seeds, leaving the hollow tomato shells intact.
About 8 min
Cook’s note: Save the tomato pulp to add flavor to soups or sauces.
2
Lightly sprinkle the inside of the tomato shells with salt and place them upside down on a wire rack or paper towel-lined plate to drain for at least 15 minutes.
About 15 min
Cook’s note: This step prevents the final dish from becoming watery.
3
In a medium bowl, combine the cooked shrimp, mayonnaise, lemon juice, and the portion of parsley for the filling.
About 3 min
4
Season the shrimp mixture with black pepper and additional salt to taste, then mix gently until just combined.
About 2 min
Cook’s note: Be careful not to overmix, which can make the shrimp mushy.
5
Pat the inside of the drained tomato shells dry with a paper towel. Spoon the shrimp filling evenly into each tomato.
About 5 min
6
Garnish the filled tomatoes with the remaining parsley for garnish. Serve immediately on lettuce leaves with lemon wedges, if desired.
About 2 min

Per serving

Nutrition

71%Score

Calories: 274.4kcal
Protein: 19.8g
Carbs: 8.1g
Fat: 19.1g
Fibre: 2.2g
Sugar: 4.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftovers in an airtight container in the refrigerator.

Reheating

This dish is served cold.