Cook and Drink

This simple and delicious starter is normally served in Belgium on special occasions. There are three key ingredients: tomatoes, small (grey) shrimps and mayonnaise. The tomato brings sweetness, umami and some acidity, the mayonnaise richness and a velvety mouthfeel and the shrimps saltiness and sweetness. Ideal combination.
We prefer to peel the tomatoes, because it makes it easier to enjoy the dish.
We thought it would be nice to tweak the recipe slightly. These ingredients are listed as optional.

Wine Pairing

We enjoyed our Tomate aux Crevettes with a glass of Muscadet Sevre et Maine sur Lie produced by Domaine Raphael Luneau. This is a very aromatic wine with a strong flavour and a long finish, which goes very well with the taste of the shrimps and the mayonnaise. The term ‘sur lie’ indicates that during a few months the wine stays in contact with the dead yeast cells left over after fermentation. This technique makes the wine more complex.
In general you’re looking for a fresh, light wine with a clear acidity. 

What You Need

• 6 excellent ripe Tomatoes
• 100 grams of (grey) small Shrimps
• Mayonnaise
• Black Pepper
• Chervil
• Optional
  • Ketchup
  • Worcestershire Sauce
  • Lemon
  • Mustard

What You Do

1. Peel the tomatoes
2. Cut of the top and remove the green centre,
3. Remove the inside of the tomato and discard
4. Dry the inside of the tomatoes
5. Dry the shrimps
6. Add some black pepper to the shrimps and mix
7. Chop the chervil
8. Classic version: start with a layer of shrimps, then some mayonnaise and chervil, followed by a second layer of shrimps and finish with mayonnaise and chervil
9. Alternative version: mix the mayonnaise with a squeeze of ketchup, Worcestershire sauce, lemon and mustard. Taste and adjust. Follow step 8
10. Put the top back on the tomato and decorate with a few shrimps and chervil