Tomate crevette – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Belgium Region / Locale: Bruges Servings: 4
Belgium Region / Locale: Bruges Servings: 4Tomate Crevette is a classic Belgian appetizer that combines the briny sweetness of North Sea shrimp with ripe, juicy tomatoes. Traditionally served in both homely gatherings and chic bistros in Belgium, this dish is celebrated for its simple yet elegant presentation. It’s typically enjoyed chilled, letting the flavors marry together beautifully. It’s a dish that speaks of the sea and summer gardens, easy to prepare yet always impresses with its delicate, refreshing taste.
Ingredients
- medium ripe tomatoes – 4 pieces
- North Sea shrimp (or small pink shrimp) – 400 g / 14 oz
- mayonnaise – 120 ml / 1/2 cup
- lemon juice – 1 tbsp / 15 ml
- fresh parsley – 3 tbsp / 15 g, finely chopped
- salt – 1/2 tsp / 3 g
- black pepper – 1/4 tsp / 1 g
- butter lettuce – 4 leaves
Instructions
- Cut the top off of each tomato and scoop out the seeds and pulp to create a hollow shell.
- In a bowl, mix the shrimp with mayonnaise, lemon juice, parsley, salt, and black pepper until well combined.
- Stuff each tomato with the shrimp mixture until full.
- Place each stuffed tomato on a leaf of butter lettuce on a serving plate.
- Chill the tomatoes in the refrigerator for at least 30 minutes before serving.
Substitutions
- North Sea shrimp -> small pink shrimp
- lemon juice -> lime juice
- butter lettuce -> romaine lettuce
Enhancements in the Next Evolution
- Add a teaspoon of Dijon mustard to the shrimp mixture for a zesty flavor.
- Use fresh dill instead of parsley for a different herbal note.
- Incorporate a pinch of cayenne pepper for some heat.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
