National Dish Belgium: Tomato Shrimp (Recipe)
In this article
Few dishes capture the easy elegance of the Belgian coast quite like Tomato Shrimp, known at home as tomate-crevette. Ripe summer tomatoes are hollowed out and filled with sweet, delicate grey shrimp, then finished with a squeeze of lemon and a scattering of parsley. It takes barely twenty minutes, needs no special equipment, and tastes like a seaside terrace in Ostend. Serve it as a light starter or a leisurely lunch and you have a genuine brasserie classic on the table.
About Tomato Shrimp
Tomato Shrimp is a true classic of Belgian cooking and has won admirers well beyond the country’s borders. It brings together the fresh sweetness of ripe tomatoes and the tender, briny flavour of juicy shrimp. You will find it on the menu in countless Belgian restaurants, partly because it is so straightforward to make and partly because it simply tastes wonderful. Whether served as a starter or as a light main course, it offers an authentic taste of Belgian gastronomy that anyone can recreate at home.
Ingredients (serves 1–2)
- 4 large ripe tomatoes
- 200 g fresh shrimp
- 2 tablespoons olive oil
- 1 garlic clove, chopped
- 1 teaspoon fresh lemon juice
- Fresh parsley, to garnish
- Salt and pepper to taste
Shopping for the ingredients
When shopping for this dish, pay close attention to the quality of the tomatoes. Fresh, properly ripe fruit is the key to a flavourful result, so a local market or organically grown produce from the supermarket is your best bet. Buy the shrimp fresh as well, ideally on the day you plan to cook, since seafood loses its delicate sweetness quickly. Belgian cooks traditionally reach for the small grey North Sea shrimp — the same ones that fill the beloved Garnaalkroketten.
Preparing the dish
The groundwork here is refreshingly simple and quick. First wash the tomatoes and cut off the tops so they are easier to fill later on. The shrimp need to be cleaned and deveined before you go any further. Getting this prep work done in advance saves time and lets you concentrate fully on building the flavour of the filling.
Step-by-step instructions
- Carefully hollow out the prepared tomatoes, keeping the juice to one side.
- Heat the olive oil in a frying pan and add the chopped garlic.
- Add the shrimp and sauté over medium heat until they turn pink.
- Pour in the reserved tomato juice along with the lemon juice and bring briefly to the boil.
- Season with salt and pepper, then spoon the mixture into the hollowed-out tomatoes.
- Arrange the filled tomatoes on a plate and garnish with fresh parsley.
Gluten-free / lactose-free version
This recipe is naturally gluten-free and lactose-free, as long as you are careful about which ingredients you use. Choose fresh, unprocessed produce so that no gluten-containing additives sneak in through sauces or seasoning mixes. Since shrimp and tomatoes do all the heavy lifting, you can enjoy the dish without a second thought whether you are lactose intolerant or sensitive to gluten.
Tips for vegans and vegetarians
Although Tomato Shrimp is traditionally made with seafood, there are good alternatives for vegan and vegetarian cooks. Instead of shrimp, try marinated tofu cubes or a mixed vegetable filling for something equally generous and full of flavour. These options widen the appeal of the dish considerably without losing its character. Experiment with different herbs and spices to fine-tune the taste and add a note of your own.
More tips and tricks
To turn this into something really special, add herbs such as basil or oregano to the filling. Lightly roasting the tomatoes before hollowing them out is another good trick, as it deepens their flavour noticeably. A splash of white wine while the shrimp are frying adds a further aromatic layer. With a little creativity you can take this traditional plate in plenty of interesting directions.
Adapting the recipe to your taste
One of the great strengths of this recipe is how flexible it is. Adjust it freely to suit your own palate: add hot spices if you like a bit of fire, or fold in a soft cheese to give the filling a creamy texture. Scale the portions up or down depending on whether you are putting together a festive menu or a simple midweek supper.
Ingredient substitutions
If you have no shrimp to hand, or simply fancy a different source of protein, chicken breast or crab meat both work well. They give a different flavour profile but pair just as happily with the tomatoes. The choice of oil matters too — a garlic oil brings extra aroma to the pan. Cooks after something heartier often turn to a slow-braised classic such as Carbonnade Flamande instead.
Drink pairing ideas
Plenty of drinks complement this dish nicely. A classic white wine such as Chardonnay or Sauvignon Blanc harmonises beautifully with the shrimp, while a crisp Witbier is the most Belgian pairing of all. For an alcohol-free option, freshly squeezed lemonade or a spicy ginger ale rounds off the flavours well. Letting guests pick their own pairing makes the whole meal feel more generous.
Serving and presentation ideas
Presentation is a genuine part of the pleasure here. Serve the filled tomatoes on a handsome flat plate and decorate the surface with fresh herbs or edible flowers. A drizzle of good olive oil over the top adds a lovely sheen and an extra note of flavour. A thoughtful arrangement not only whets the appetite but lifts the mood of the whole table.
A bit of history
The roots of this dish reach deep into Belgian culinary tradition. It reflects a longstanding local love of fresh seafood, easily come by along the Belgian coast — the same coastal larder that gives us Moules Frites. The recipe gained real popularity in the 1970s, when restaurants began championing simple, tasty plates built on regional ingredients. Today it is recognised as a beloved staple of Belgian cuisine far beyond Belgium itself.
More recipe ideas
Summary: Tomato Shrimp
All in all, Tomato Shrimp is a delicious and genuinely easy dish that combines the flavours of fresh ingredients with real skill. It works perfectly as a light meal or a starter and is sure to please just about every palate. The flexibility of the recipe means it can be adapted to vegetarian and vegan diets with very little effort. With a touch of creativity and the right ingredients, you can bring this Belgian favourite to your own kitchen and enjoy it exactly as it is meant to be.
