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Wednesday, October 5, 2016

How to make ‘tomat crevette’

Yesterday’s blog post “How to make the perfect fries” received a record amount of views. Just under 5,000 people showed an interest in this Belgian recipe.

As far as I could tell there were no Belgian readers, but in other parts of the world men and women are now a step closer to putting perfect fries on the table.

Statistics show that this blog is most popular in France, closely followed by the United States. Other readers are from Romania, Germany, United Kingdom, Canada, Latvia, Cyprus, Philippines, Ukraine, Netherlands, Australia, New Zealand and South Africa.

So now that a good number of people know how to make perfect fries, they might wonder what to serve with those fries. In short, anything and everything goes. You can serve fries with steak, with an omelet, with goulash, with a salad … you name it and it works.

However, in Belgium we are particularly fond of serving fries with “tomat crevette”, which is a tomato stuffed with shrimp.

If you want to make this, there’s nothing to it. Even if you have two left hands at cooking, you can’t go wrong with tomat crevette.

What you’ll need for two people:

Two tomatoes
200 grams of shrimp
Pepper and salt


Take the tomatoes and plunge them in boiling water for no more than 10 seconds. Remove the tomatoes and submerge them in ice cold water.

With a sharp knife peel the tomatoes, slice off the “hat” and remove the inner flesh of the tomatoes.

Mix the shrimp with mayonnaise and some salt and pepper, spoon the mixture in the tomatoes, and put the hat of the tomato back on.

Serve on a bed of lettuce.

There, that’s it, that’s all there is to it.

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