21.08.2008 -starter - schrimps
Tomates crevettes (tomatoes filled with schrimps)
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From Arlon to Ostende, from Liège to Mons and passing by Brussels, tomates crevettes are a Belgian specialty
as well known as its famous moules frites. This dish, which even children adore, is nothing more than an uncooked tomato
filled with a shrimp-based stuffing »
Serves 4 as a starter; serves 2 as a main course
- Remove the parsley leaves from the stems and chop it finely
- Cut off the tops off the tomatoes with a knife so that they can act as little lids. Save these little tomato lids for later as a decoration
- Scoop out the insides of the tomatoes, trying to remove the most flesh possible
- Flip the scooped-out tomatoes upside-down and let them drain for 15 minutes. It is important they be as dry as possible. Save some of the tomato juice that runs from the skins
Preparing the stuffing
- Put the lemon juice and mayonnaise in a bowl
- Add the parsley and a tablespoon of tomato juice
- Mix well
- Add the shrimp and mix again
- Adjust seasoning with salt and pepper
- Stuff the insides of the scooped-out tomatoes generously with the shrimp. Put the little lid back on and serve chilled
This is a starter that you can very easily prepare in advance. In our home, we say that a good tomate crevette is measured by the quantity of shrimp it contains. In my opinion, a tomato crevette must literally overflow with shrimp.
As a starter, you should serve it in the middle of a plate and surrounded by a touch of sauce made with mayonnaise, lemon juice and parsley.
You can also serve them as a main course. In this case I suggest 2 tomatoes per person and accompanied, of course, by french fries.
You can also make an excellent mise en bouche for an appetizer by following the same recipe with cherry tomatoes. They’ll be your downfall!
For a more gastronomic style, you can also use the same stuffing on a bed of coarsely chopped tomatoes and watercress spread on a long, narrow glass serving tray.
A trick: replace the parsley with fresh coriander. You’ll see that this herb goes perfectly with shrimp.
Finally, you can try a cocktail sauce version by adding 2 cl of whiskey, 1 dash of Worcestershire sauce and 1 teaspoon of ketchup to your mayonnaise. Personally, I find that this spoils the shrimp's taste a little, a taste which is extraordinary to begin with.
It goes without saying that this recipe is absolutely uninteresting if you don't use shrimp.