Overview

Tomate Crevette

Name: Tomate Crevette
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Belgium
Ingredients: 800g (4 tomatoes, about 200g each) Large ripe tomatoes; 240g (about 1 cup) Grey shrimp, cooked and peeled; 120g (about 1/2 cup) Mayonnaise; 100g (2 eggs) Eggs; 80g (about 4 large leaves) Green leaf lettuce; 20g (1 tbsp) Lemon juice; 20g (a small bunch) Flat-leaf parsley; 4g (3/4 tsp) Salt; 1g (1/4 tsp) Black pepper

Tomate aux Crevettes Grises, Tomato with Grey Shrimp, Tomaat-Garnaal

This tomate crevette recipe is the Belgian coast's signature starter: a ripe tomato, hollowed out and filled with tiny grey shrimp folded through mayonnaise and lemon, served cold on lettuce with a hard-boiled egg. It is light, creamy and unmistakably seaside. One serving is about 340 g.

The grey shrimp in this dish, Crangon crangon, is fished in the shallow North Sea off the Belgian coast. At Oostduinkerke, fishermen still catch them on horseback, dragging nets through the surf behind sturdy Brabant horses — a tradition that UNESCO added to its Representative List of the Intangible Cultural Heritage of Humanity in December 2013. By 2014 only about twelve horseback shrimp fishers remained. Their tiny shrimp are the basis of two Belgian classics: the hot shrimp croquette and this cold tomate-crevette, shrimp folded through mayonnaise in a hollowed-out tomato.

Pairs well with: Crusty bread, lettuce & a glass of white wine

Provenance

Belgium

Belgian Coast Classic

Nordic & European

Time Dedication

35m

25m prep • 10m cook

Batch Yield

4 Servings

344 kcal per serving

1 serving ≈ 340 g

Technical Skill

Easy

Easy (No Cooking)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Summer lunches, seaside holidays, light starters, Belgian food nights Cost: Moderate — about $4–5 per serving at home

Tags: Seafood Savory Salad

Two tomatoes stuffed with grey shrimp in mayonnaise, served on lettuce on a plate

Belgian Coast Classic

Photo: Ibu, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Large ripe tomatoes 800g (4 tomatoes, about 200g each)

Firm enough to hold their shape when hollowed. Substitute: Beefsteak tomatoes.

How to choose: Heavy, fragrant tomatoes with smooth, unblemished skins.

How to prepare: Slice off the tops and keep them as lids.

Required
Grey shrimp, cooked and peeled 240g (about 1 cup)

Tiny North Sea grey shrimp — the heart of the dish. Substitute: Small cooked prawns, chopped.

How to choose: Fresh-smelling, pink-grey shrimp; avoid any with a sour smell.

How to prepare: Drain well and pat dry.

Required
Mayonnaise 120g (about 1/2 cup)

Just enough to bind the shrimp — not to drown it. Substitute: Half mayonnaise, half Greek yoghurt (lighter).

How to choose: Fresh mayonnaise, well within date.

How to prepare: Measure out.

Required
Eggs 100g (2 eggs)

Hard-boiled, for the side. Substitute: None.

How to choose: Fresh eggs, uncracked shells.

How to prepare: Boil for 10 minutes, cool, peel and halve.

Required
Green leaf lettuce 80g (about 4 large leaves)

The bed the tomatoes sit on. Substitute: Little Gem leaves.

How to choose: Crisp, bright leaves with no brown edges.

How to prepare: Wash, dry and tear into pieces.

Required
Lemon juice 20g (1 tbsp)

Brightens the shrimp filling. Substitute: White wine vinegar.

How to choose: Heavy lemon with thin skin.

How to prepare: Squeeze fresh.

Required
Flat-leaf parsley 20g (a small bunch)

Chopped into the filling. Substitute: Chives.

How to choose: Bright green, fresh leaves.

How to prepare: Pick the leaves and chop finely.

Required
Salt 4g (3/4 tsp)

Season the filling lightly — the shrimp is already salty. Substitute: None.

How to choose: Fine table salt.

How to prepare: Measure out.

Required
Black pepper 1g (1/4 tsp)

Freshly ground. Substitute: White pepper.

How to choose: Whole peppercorns if possible.

How to prepare: Grind fresh.

Optional

Estimated cost: Moderate — about $4–5 per serving at home (USD)

A classic Belgian coast starter with grey shrimp and mayonnaise in a ripe tomato, served cold on lettuce.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 35m

Prep Stage: Eggs, Tomatoes and Filling

25 Mins • Cold Starter

Put the eggs on to boil first, then slice the tops off the tomatoes and hollow them out with a spoon, keeping the lids. Chop the scooped tomato flesh finely and fold it into the filling later. Drain the shrimp well — wet shrimp makes a runny filling.

Maestro Tip: Dry the hollowed tomatoes upside down on kitchen paper for 5 minutes so the filling does not slide out.

1
Boil the Eggs

10 Mins Boiling water, 100°C (212°F)

Put the eggs in a small pot, cover with cold water and bring to a boil. Boil for 10 minutes, then cool under cold running water, peel and cut in half.

Start the eggs in cold water — they peel more easily and the yolks stay yellow.

Done when: The eggs are hard-boiled with firm, yellow yolks.
2
Hollow the Tomatoes

10 Mins Room temperature, about 20°C (68°F)

Slice the top off each tomato and keep it as a lid. Scoop out the seeds and pulp with a spoon, leaving a shell about 1 cm thick. Finely chop about half of the scooped flesh and drain off the juice; discard the rest. Turn the shells upside down on kitchen paper for 5 minutes to drain.

A grapefruit spoon makes hollowing easy and keeps the shell intact.

Done when: The shells are hollow, intact and dry inside.
3
Mix the Shrimp Filling

5 Mins Room temperature, about 20°C (68°F)

Fold the drained grey shrimp, mayonnaise, lemon juice, chopped parsley, chopped tomato flesh, salt and pepper together in a bowl. Taste and add a little more lemon or salt if needed.

Fold, do not stir hard — the tiny shrimp break up if you are rough with them.

Done when: The filling is creamy and well mixed, with the shrimp still whole.
4
Fill and Chill

5 Mins Chilled, 0–4°C (32–39°F)

Spoon the filling generously into the tomato shells, mounding it slightly above the rim, and set the lids on top. Chill in the fridge for at least 20 minutes before serving.

Chilling firms the filling so it holds its shape when you cut into the tomato.

Done when: The tomatoes are filled, lidded and cold to the touch.
5
Serve on Lettuce

5 Mins Served chilled, 0–4°C (32–39°F)

Lay lettuce on four cold plates, set a stuffed tomato on each, and add half a boiled egg beside it. Serve at once with crusty bread.

Serve on cold plates — the dish is meant to be eaten cool, not at room temperature.

Done when: The tomatoes sit proudly on the lettuce, cold and ready to eat.

Finishing Touches & Plating

Serve the tomate crevette cold, on lettuce, with the egg and crusty bread — cut through the tomato and let the creamy shrimp filling spill onto the plate.

Nutritional Physiology & Benefits

Nutrition

Energy

344

kcal / serving

Protein

20g

Complete AA

Carbs

10g

Complex

Fats

26g

Healthy

Per serving (4 servings · 1 serving ≈ 340 g)
Energy	344 kcal
Protein	20 g
Carbohydrates	10 g
Fat	26 g
Fibre	2.9 g
Sugar	5.7 g
Sodium	694 mg

Per 100g
Energy	101 kcal
Protein	5.9 g
Carbohydrates	2.8 g
Fat	7.6 g
Fibre	0.8 g
Sugar	1.7 g
Sodium	204 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin C and lycopene (tomatoes), vitamin B12 and selenium (shrimp), vitamin A (egg), vitamin K (lettuce, parsley).

High in Protein

About 20.2 g of protein per serving from the shrimp and egg, for only about 344 kcal.

Lycopene from Tomatoes

Ripe tomatoes are a natural source of lycopene and vitamin C.

Light and Fresh

Mostly tomato, shrimp and lettuce — a light starter that leaves room for the main course.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Crusty White Bread

Crusty bread is made for this dish — it scoops up the creamy shrimp filling and the tomato juices.

Vegetables

Green Lettuce

Crisp lettuce under the tomato adds freshness and a second texture to a soft, creamy starter.

Drinks

Dry White Wine

A dry, crisp white wine from the Loire or the Mosel matches the delicate grey shrimp.

Sparkling Water with Lemon

Cold sparkling water with lemon is a refreshing, alcohol-free partner for a seaside starter.

Complete menu

Tomate crevette with crusty bread, a green salad and a dry white wine.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Warm Tomatoes

This is a cold starter — warm tomatoes make the mayonnaise runny and the filling slide out. Keep it chilled until serving. This is general food-safety information, not medical advice.

Leaving It Out in the Sun

Mayonnaise and shrimp spoil fast in the heat — do not leave the filled tomatoes standing at room temperature for more than an hour. This is general food-safety information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

General adultsA light, elegant starter; one tomato with bread is a satisfying lunch.
ChildrenMild and creamy; serve a small portion and check the shrimp is well drained.
ElderlySoft and easy to eat; serve it well chilled and fresh.
Pregnant womenCooked shrimp and hard-boiled egg are fine; make sure the mayonnaise is pasteurised.
Breastfeeding womenA light, protein-rich starter; the shrimp and egg give lasting energy.
AthletesAbout 20.2 g of protein per serving — a good light lunch after training.
Weight gainLight on its own; add bread and a second tomato for a fuller meal.
Weight lossOnly about 344 kcal a serving — a filling, high-protein starter.

Health Conditions — Adjust or Avoid

Conditions

DiabetesAbout 9.5 g of carbohydrate per serving; the tomato and shrimp have little effect on blood sugar — ask your clinician about the bread.
High blood pressureAbout 694 mg of sodium per serving, mostly from the salt and mayonnaise; ask your clinician if you are on a low-sodium plan.
Kidney diseaseModerate in protein and sodium; ask your clinician whether this portion suits your plan.
GoutShrimp is moderately high in purines; a single serving is usually modest — ask your clinician.
Stomach issuesRaw tomato and mayonnaise can be heavy on a sensitive stomach; keep the portion to one tomato.
Cardiovascular diseaseThe shrimp is lean, but the mayonnaise is high in fat; a lighter yoghurt mix is an easy swap.
Fatty liverLight in calories, but the mayonnaise adds fat; use the yoghurt swap for a lighter version.
Food allergiesContains shellfish (shrimp) and egg (mayonnaise, boiled egg) — the main allergens in this recipe.
Special therapeutic dietsFollow your clinician's guidance on shellfish and fat portions; this is general information, not medical advice.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

How to store: Store the filled tomatoes in a covered container in the fridge; keep the lettuce separate.
In the fridge: 1 day in the fridge.
In the freezer: Do not freeze — the tomatoes turn watery and the mayonnaise splits.
How to reheat: Do not reheat — this is a cold dish.
Freezing recommended: No — make it fresh and eat it the same day.
Signs it has spoiled: Sour smell, slimy shrimp, or tomatoes that have gone soft and watery.

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