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Global cuisine

A recipe from Benelux: Tomate aux crevettes

Mar 23, 2018 by The Go Ahead Tours Team

When Go Ahead Tours staffer Miriam set out on our tour Food & Wine: Beers of Belgium & Germany, she expected to taste some pretty amazing treats—like Belgian chocolates and German pretzels. But, during a cooking class with her group, she tried her hand at making tomate aux crevettes, a fresh shrimp and tomato dish from Belgium that’s popular across Benelux. The recipe quickly became a new favorite meal. “It was delicious—I liked it so much, I ended up ordering it at a restaurant the next day!” she said.

Ready to taste the Belgian treat at home? Try the recipe Miriam shared below!

Total time:

20 minutes

Servings:

4

Ingredients:

4 tomatoes

8 oz peeled baby shrimp, pre-cooked

1 egg yolk, room temperature

1 Tbsp mustard

1/2 cup oil

Juice of half a lemon

Salt and pepper, to taste

A small bunch of fresh parsley, chopped

A small bunch of fresh dill, chopped

Salad greens, to serve

Directions:

Cut off the tops of the tomatoes and save to use as lids. With a spoon, scoop out as much of the inside of the tomatoes as possible, creating a bowl. Place the tomatoes upside down on a tray and set aside.

In a small bowl, mix the egg yolk with mustard and whisk thoroughly. Add a pinch of salt and pepper, then let rest 3 minutes. Add the oil a little bit at a time, whisking until the dressing thickens and starts to look glossy. Add lemon juice and adjust seasoning to taste.

Combine the dressing with the shrimp and parsley in a large bowl, folding until coated evenly. Spoon the shrimp salad into each of the tomatoes and garnish with dill. Top with the tomato “lid” and serve on a bed of salad greens.

How’d it turn out? Share your recipe success with #goaheadtours on Instagram!


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About the author | The Go Ahead Tours Team
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