Tomate aux crevettes is one of my favorite Belgian dishes! It is not difficult to make and the simplicity of the flavors is what makes it so great. Hollowed tomatoes are filled with a mixture of North Sea shrimp, mayonnaise, Worstershire sauce, lemon juice, and tabasco – or at least that’s how Koen and I make it. You can use store bought mayonnaise, but for last night’s dinner, Koen made it fresh from scratch and you can taste the difference! Traditionally tomate aux crevettes is paired with french fries, but we were in the mood for bread. To top the bread, I made a garlic butter made of butter, garlic, shallots, and parsley. Perfect combo!
My colleagues and I finally celebrated Christmas dinner! Although the late dinner is attributed to scheduling conflicts, we wound up really enjoying the sunny weather by eating outside. The Bourla is located in the Graanmarkt, alongside many other cafés and restaurants – it’s nice area to relax for a drink, lunch, or dinner. Because the weather was warm outside, my menu consisted mostly of North Sea Shrimp!
Last year’s Christmas Eve at the De Feijter’s was so well-received, we decided to do it again this year! The evening was filled with lots of laughter and enjoying delicious food and drinks surrounded by family!
Koen and I brought a Belgian hapje – tomate aux crevettes. I mentioned it before in a previous post. This is a Belgian dish created by carving out tomatoes and filling them with a mixture of North Sea shrimp, mayonnaise, and fresh squeezed lemon juice. We used cherry tomatoes this time because they’re the perfect finger food size and we substituted the lemon juice with finely chopped fresh grapefruit!
There are so many ways to serve tomatoes, with so many varieties and means of preparation. With such a versatile vegetable, Koen and I are able to incorporate tomatoes in some form into our meals at least a few times a week. This week especially I’ve been enjoying them with the warm weather.