National Dish Belgium: Tomate Crevettes (Recipe)
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Few plates say Belgian summer quite like Tomate Crevettes: ripe tomatoes hollowed out and heaped with tiny, sweet North Sea shrimp bound in a herby mayonnaise. It is a brasserie staple from Ostend to Brussels, loved by locals and visitors alike because it manages to be both effortlessly elegant and genuinely simple. No cooking, no fuss — just excellent ingredients treated with respect and served properly cold.
About Tomate Crevettes
Tomate Crevettes is an enormously popular dish in Belgian cooking, and one that wins over locals and tourists in equal measure. The pairing of freshly filled tomatoes with delicate shrimp is a harmonious meeting of sea and land. The dish is usually finished with a well-seasoned mayonnaise and fresh herbs, which lifts the whole thing to another level. Whether you serve it as a starter or as a light main course, Tomate Crevettes is a real centrepiece on any table.
Ingredients (serves 1–2)
- 2 large ripe tomatoes
- 200 g fresh shrimp (North Sea shrimp are ideal)
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- 1 tablespoon fresh herbs (dill or parsley, for example)
- Salt and pepper, to taste
Shopping for the ingredients
Ripe tomatoes are essential here, as they form the foundation of the dish. Wherever possible, buy shrimp that have come fresh from the sea, since that is what guarantees the best flavour. It is also worth seeking out local herbs, which intensify the aroma and keep everything tasting bright and fresh.
Preparing the dish
Preparing Tomate Crevettes is straightforward, but it does take a little time to get each component right. Start by washing the tomatoes and carefully slicing off the top to create a small “cup”. Then prepare the shrimp and fold them through the mayonnaise and herbs. Mix everything thoroughly at this stage so the seasoning is distributed evenly throughout the filling.
Step-by-step instructions
- Wash the tomatoes and cut a lid from the top of each one.
- Carefully hollow out the insides with a spoon.
- In a bowl, combine the shrimp, mayonnaise, mustard and freshly chopped herbs.
- Season to taste with salt and pepper.
- Fill the tomatoes with the shrimp mixture and set the lids back on top.
- Decorate with a few extra herbs if you like and serve well chilled.
Gluten-free / lactose-free version
Tomate Crevettes is naturally gluten-free and lactose-free, provided the mayonnaise you use is free of both as well. It is worth choosing a ready-made mayonnaise that is clearly labelled gluten-free, or simply whisking up your own so you know exactly what has gone into it. That way you can be confident the dish suits everyone at the table. The ingredients adapt easily while the fresh shrimp and the ripe tomatoes stay exactly as they should be.
Tips for vegans and vegetarians
For a vegan or vegetarian version, swap the shrimp for avocado or tofu. Extra spices and herbs help build depth in the filling so nothing feels like it is missing. A plant-based mayonnaise steps in easily and keeps the creaminess intact. The result is entirely animal-free yet still has all the freshness and appeal of the original.
More tips and tricks
One useful tip when making Tomate Crevettes is to think about how it will look on the plate. Take care not to tear the tomato walls while hollowing them out, as this affects the presentation badly. You can also vary the filling by folding in diced cucumber or pepper for extra texture and flavour. For a little crunch, scatter crispy fried onions or chopped nuts over the top just before serving.
Adapting the recipe to your taste
Tomate Crevettes is a very flexible dish that adapts readily to personal preference. Different herbs such as basil, or a spoonful of cream cheese stirred into the mayonnaise, take the flavour in a new direction. You can also turn up the heat with chilli or a dash of hot sauce to give the dish an intriguing edge. Tweaks like these mean you can come back to it again and again and still find something new.
Ingredient substitutions
When it comes to alternatives, tuna or salmon both work well in place of the shrimp. These proteins bring their own character and are handled in much the same way. Instead of mayonnaise you can use yoghurt, which makes the dish considerably lighter. That opens up a fresh flavour perspective while creating a healthier option at the same time.
Drink pairing ideas
Light, lively drinks suit Tomate Crevettes best. A glass of white wine such as a Sauvignon Blanc sits beautifully alongside those flavours of the sea, and a crisp Witbier is the classic Belgian answer. A refreshing spritz or homemade lemonade works just as well for a non-alcoholic option. Drinks like these make the meal more enjoyable and set a relaxed tone at the table.
Serving and presentation ideas
Presentation adds a great deal to the Tomate Crevettes experience. Serve the filled tomatoes on a carefully dressed plate, decorated with fresh herbs. A drizzle of olive oil or a little balsamic vinegar rounds things off both visually and in flavour. Alternatively, set the tomatoes on a bed of mixed salad leaves for a colourful composition, much as you would with a Salade Liegeoise.
A bit of history
The origins of Tomate Crevettes lie deep in Belgian food culture. It is a fine example of the Belgian instinct for combining fresh, local produce with simple preparation. The dish reflects the country’s long seafood tradition and shows just how important the coast is to the national kitchen — a thread that also runs through Moules Frites and much of Belgian cuisine. Over the years it has evolved steadily and is now found in restaurants both in Belgium and far beyond.
More recipe ideas
Summary: Tomate Crevettes
Tomate Crevettes is a delicious dish that showcases the marriage of fresh, local ingredients with genuinely simple preparation. With its filled tomatoes and tender shrimp it offers an incomparable flavour and a strikingly attractive look. Whether shared among friends or served as a refined starter, this Belgian recipe is a real treat. Its adaptability and range also mean that everyone can enjoy it exactly the way they like it best.
