Recipe: How to make a typical Flemish ‘Tomate-crevette’ with chef Gert De Mangeleer

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cooked shrimp

🥗Healthier: cooked chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and widely available

Preheat the oven to 180°C (350°F).

Cut the tops off the tomatoes and scoop out the insides.

Chop the scooped tomato flesh and mix with cooked shrimp, mayonnaise, lemon juice, and herbs.

Season the mixture with salt and black pepper to taste.

Stuff the tomato shells with the shrimp mixture until filled.

Place the stuffed tomatoes upright in a baking dish lined with lettuce leaves.

Bake in the preheated oven for 15-20 minutes until heated through.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens