History

Tomate aux crevettes emerged in Belgian brasseries in the early 20th century as a simple way to showcase the country's two best summer ingredients: ripe tomatoes brought in by the Brussels-Antwerp trade routes, and the tiny North Sea grey shrimp (Crangon crangon) hand-peeled by fishermen's families along the Belgian coast in De Panne, Oostduinkerke and Zeebrugge. The shrimp are hand-peeled and significantly smaller than American or Mediterranean shrimp; the texture is irreplaceable. The dish became codified as a Belgian summer classic and appears on every Antwerp brasserie menu from June through September.

Common allergens: Shellfish, Egg

Make it at home

Yield 4Hands-on 25 minTotal 45 minDifficulty Easy

Ingredients

  • 4 large ripe beefsteak tomatoes (about 250g each), best in season (July to September)
  • 400g hand-peeled North Sea grey shrimp (Hollandse garnalen, sold frozen at Belgian and Dutch supermarkets; substitute with cooked small Atlantic prawns chopped to 5mm pieces if grey shrimp unavailable)
  • 150g good quality Belgian mayonnaise (or homemade with whole egg)
  • 2 tsp Dijon mustard
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tsp finely chopped dill
  • Zest and juice of 1/2 lemon
  • Pinch of cayenne
  • Sea salt and freshly ground white pepper
  • 1 head butter lettuce (Boston or Bibb), leaves separated and washed
  • 2 hard-boiled eggs (sliced into wedges)
  • 1 lemon, quartered
  • Small handful of microgreens or pea shoots
  • Fresh dill sprigs for garnish
  • Optional: 4 thin slices of buttered grey bread or Belgian witbrood

Method

  1. Bring a pot of water to a boil and score a small X in the bottom of each tomato.
  2. Plunge the tomatoes into the boiling water for 15 to 20 seconds, then transfer immediately to a bowl of iced water; the skin will slip off cleanly.
  3. Peel the tomatoes carefully, removing all skin but keeping the stem intact.
  4. Slice off the top 1cm of each tomato (saving the lid).
  5. Use a small spoon or melon baller to scoop out the seeds and inner flesh, leaving a sturdy shell about 1cm thick. Salt the inside of each tomato lightly and turn upside down on paper to drain for 15 minutes.
  6. Make the shrimp mixture: combine the mayonnaise, Dijon, chopped herbs, lemon zest, lemon juice and cayenne in a bowl. Fold in the grey shrimp very gently with a rubber spatula; do not crush. Season with salt and white pepper.
  7. Chill the shrimp mixture 15 minutes for the flavours to integrate.
  8. Pat the drained tomato shells dry. Arrange butter lettuce leaves on each plate as a base.
  9. Place a tomato on each plate, spoon the shrimp mixture generously into each tomato cavity, mounding above the rim (the structural look is overflowing).
  10. Set the tomato 'lid' jauntily on top, balanced at an angle.
  11. Garnish around each tomato with 2 hard-boiled egg wedges, a few microgreens, a lemon wedge and a fresh dill sprig.
  12. Serve immediately, chilled, with a slice of buttered grey bread on the side.

Tip from the editors. Real Belgian grey shrimp (Hollandse garnalen) are 1cm long, sweet and intensely flavoured; American salad shrimp or chopped large prawns are an acceptable substitute but the texture is wrong. Hand-peel any commercially-shell-on grey shrimp; that is the Belgian-coastal tradition.

Where to eat tomaat-garnaal (tomate aux crevettes grises)

Tomaat-Garnaal (Tomate aux Crevettes Grises) in Antwerp

Bistrot Benoit ★ 4.3

Franco-belgian Bistro€€€historisch-centrum

Bistrot Benoit on Zirkstraat is a modern Franco-Belgian bistro on a quiet square at the edge of the old centre. Located in Historisch Centrum.

Signature: Vol-au-vent, French onion soup, Menu Benoit

Order: The three-course Menu Benoit at 57.5 euros; vol-au-vent and onion soup show the kitchen's classical side.

Tip: Closed Sunday and Monday. Friday and Saturday dinner is Menu Benoit only; book a weeknight for a la carte.

Zirkstraat 23, 2000 Antwerp

Patine Wijnbistro ★ 4.2

Cocktail barWine bistro bar€€€het-zuid

Patine in Antwerp's Zuid is a wine bistro on Leopold de Waelstraat. The list runs natural and orange wines; the kitchen builds small plates around them.

Signature drink: Natural and orange wines by the glass

Food: Charcuterie, small plates

Tip: Closed Sunday and Monday. The bar seats six; reserve a table on busier nights.

Leopold de Waelstraat 1, 2000 Antwerp

Bar Burbure ★ 4.5

Cocktail barCocktail bar, wine bar€€€het-zuid

Bar Burbure in Antwerp on Vlaamsekaai serves cocktails and a 600-bottle wine list built by a Michelin-trained sommelier. The list rotates with the seasons.

Signature drink: Cocktails and a 600-bottle wine list

Food: Small plates and bar snacks

Tip: Closed Sunday and Monday. The cocktail menu changes quarterly; ask for the sommelier's house pour.

Vlaamsekaai 41, 2000 Antwerp

Bistrot du Nord 1 ★ ★ 4.4

BelgianChef Michaël Rewers€€€€90 to €120eilandjeBook 2 weeks ahead

Bistrot du Nord in Antwerp keeps one Michelin star for hearty classical bistro cooking. Michaël Rewers leans on meat and tripe in a tiled vintage room.

Signature: Beef cheek, Tripe, Classical meat preparations

Order: Anything off the meat menu; tripe and braised cheek are the chef's signatures.

Tip: Closed Saturday and Sunday. Lunch is the better-value entry, around 50 euro for three courses.

Lange Dijkstraat 36, 2060 Antwerp Book →

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