A recipe from Benelux: Tomate aux crevettes
Try this recipe that quickly became staffer Miriam’s favorite meal on tour in Belgium.
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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