tomate aux crevettes
This is a fresh shrimp and tomato dish from Belgium that's popular across Benelux.
prep time
15 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 4 tomatoes
- 8 ounces baby shrimp, cooked and peeled
- 1 egg yolk, room temperature
- 1 tablespoon mustard
- 1/2 cup oil
- 1/2 lemon, juice only
- salt and pepper, to taste
- 1 bunch fresh parsley, chopped
- 1 bunch fresh dill, chopped
- salad greens, to serve
How To Make tomate aux crevettes
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Step 1Cut off the tops of the tomatoes and save to use as lids.
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Step 2With a spoon, scoop out as much of the inside of the tomatoes as possible, creating a bowl.
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Step 3Place the tomatoes upside down on a tray and set aside.
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Step 4In a small bowl, mix the egg yolk with mustard and whisk thoroughly. Add a pinch of salt and pepper, then let rest 3 minutes.
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Step 5Add the oil a little bit at a time, whisking until the dressing thickens and starts to look glossy.
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Step 6Add lemon juice and adjust seasoning to taste.
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Step 7Combine the dressing with the shrimp and parsley in a large bowl, folding until coated evenly.
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Step 8Spoon the shrimp salad into each of the tomatoes and garnish with dill.
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Step 9Top with the tomato "lid" and serve on a bed of salad greens.
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