Traditional Cold Belgian Tomates aux Crevettes
A cold Belgian classic of raw hollowed tomatoes filled with chilled North Sea grey shrimp lightly bound with mayonnaise—no oven or sautéing.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Slice lids from the raw tomatoes, scoop out seeds and pulp, salt the interiors lightly and drain upside down for 20 minutes.
- 2
Pat the tomatoes dry and keep them chilled.
- 3
Fold the cold grey shrimp with just enough mayonnaise to bind, plus lemon, parsley and white pepper.
- 4
Fill the raw tomatoes, replace the lids and serve cold on lettuce.
Cook notes
Tips
Draining the tomatoes prevents a watery shrimp filling.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep refrigerated and eat the same day.
Substitutions
- Small brown shrimp are the closest substitute; large prawns change the dish's character.
What to Serve With
- Belgian fries
- A cold salad plate
Common Mistakes
- Heating, baking or sautéing changes this cold dish.
- Too much mayonnaise hides the grey shrimp.
Recipe FAQ
What makes Tomates aux Crevettes Belgian?
A cold Belgian classic of raw hollowed tomatoes filled with chilled North Sea grey shrimp lightly bound with mayonnaise—no oven or sautéing.
What is the key technique?
Draining the tomatoes prevents a watery shrimp filling.
Kitchen tools
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Skillet
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Chef knife
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Cutting board
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Measuring spoons
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