Tomato Stuffed with Grey Shrimp – A Belgian Classic

 A true Belgian icon: the tomato stuffed with North Sea grey shrimp. Fresh, salty, delicate, and wonderfully simple. The whole dish relies on top-quality ingredients — ripe tomatoes, hand-peeled grey shrimp, and a light creamy dressing. Add some crisp vegetables and a hard-boiled egg, and you’ve got a perfect brasserie plate, especially with a good Belgian beer.

Ingredients

Ripe tomatoes

Grey North Sea shrimp (hand-peeled if possible)

Mayonnaise

Crème fraîche (optional)

Lemon juice

Salt, pepper, parsley

Lettuce

Hard-boiled eggs

Spring onions

Radishes

A few microgreens

Extra tomato wedges for serving

Method

Cut off the tops of the tomatoes and scoop out the insides. 

Mix the shrimp with mayonnaise,crushed eggs, a touch of crème fraîche, lemon juice, salt, pepper, and parsley. 

Generously stuff the tomatoes with the shrimp mixture. 

Prepare a bed of lettuce on the plate and add tomato wedges, hard-boiled eggs, radishes, and spring onions. 

Place the stuffed tomatoes in the center, top with extra shrimp, and finish with microgreens. 

Serve well chilled. By itself as a starter or with fries as a main course.

Ideally paired with a characterful Belgian beer like Tripel Karmeliet or Chouffe or a glass of Sancerre.

Related recipes:

Thai shrimp pineapple fried rice

Moules au vert. Belgian mussel recipe

Norwegian fish cakes