In message Nathalie Chiva said:Nathalie W said:That 's because I 'm mainly lurking :-)
Hi Nathalie, from another Nathalie, in Antwerp, Belgium!
Hello! Now delurk, and give us some Belgian recipes! Hey, for
instance, a simple one I never could duplicate: the tomates-crevettes.
Nathalie in Switzerland
Natalie,
This is a recipe for Tomaat met Gryze Gaarnaalkes (Tomates aux Crevettes)
Tomatoes Stuffed with Shrimp appetizer. The author is a Belgian lady, Ruth
Van Waerebeek who now teaches cooking in New York City, but grew up in Ghent.
There isn't a substitute for the delectable North Sea shrimp, which are the
sole stuffing in Belgium, she substitutes a mixture of shrimp, crabmeat and
lobster. This serves 4.
4 firm, ripe, large beefsteak tomatoes
Salt to taste
2 cups cooked, shelled and diced shrimp, crabmeat, and/or lobster meat
¾ cup mayonnaise, preferably homemade
Freshly ground black pepper to taste
8 to 12 crisp lettuce leaves
¼ cup minced, fresh parsley
1. Cut a thin slice off the top of each tomato and reserve. Carefully scoop
out the seeds and pulp of each tomato with a teaspoon. (Save the pulp for a
tomato sauce). Sprinkle the insides of each hollowed-out tomato with salt and
turn upside down on paper towels to drain.
2. Mix the shellfish with the mayonnaise and season with salt and pepper.
3. Arrange 2 or 3 lettuce leaves on each plate. Place a scooped-out tomato in
the centre. Sprinkle the insides of each tomato with the black pepper and
fill each one with the shrimp or seafood mixture. Cover with the reserved
tomato tops and sprinkle each plate with minced parsley.
Smakelijk.....Don
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Draco Dormiens Nunquam Titillandus
