Tomatoes stuffed with creamy prawn salad
Fresh tomatoes are stuffed with a creamy and briny prawn salad in this classic Belgian starter. Add salad and fries for a full main. You only need 4 ingredients + salt & pepper.
Recipe
Serves: 1 | Time: 40 min (10min prep + 30min rest)
Ingredients
- 100g peeled bay shrimps (small grey prawns) (3.5oz)
- 1 tbsp mayonnaise
- 2 tomatoes
- A small sprig of parsley
- Salt
- Pepper
Method
- Cut off the tops of the tomatoes and scoop out the flesh. Turn them over on a paper towel for 30 min to remove excess juices.
- Meanwhile, mix the mayonnaise with the parsley (about a 1/4 sprig, or half of what is in the picture above), a pinch of salt and black pepper. Add the prawns and mix.
- Refrigerate the prawn mix to let the flavours infuse whilst you wait for the tomatoes to be ready to be filled (after their 30min of rest).
- Once ready, fill tomatoes with the prawn salad and refrigerate until ready to serve.
- Take the tomatoes out of the fridge 10 minutes before serving.
- Serve as a starter with lightly dressed lettuce (I recommend a classic French vinaigrette), or as a main with lettuce and fries.
Substitutions
I highlight here the core that makes the soul of the dish and suggest possible substitutions to adapt the dish to your preferences, diet and ingredients available to you.
Core: Prawn salad. Whilst I suggest alternatives below in case bay shrimps are not available to you locally, they are a particularly fragrant prawn and the essence of this dish.
Substitutions: Get creative with the prawn salad or stuff other vegetables. This works a treat with a nice ripe avocado!
| Recipe components | Possible substitutions* |
| Tomato | • Avocado |
| Bay shrimps | • Other prawns or seafood cut small |
| Mayonnaise | • Lemon dressing • Light vinaigrette |
| Parsley | • Chives • Shallots |
The Global Homecook 