Recipe Month: Ostend tomate-crevette

Classic starter with a twist

Tomate-crevette (grey shrimp stuffed into a hollowed-out tomato) is a classic Belgian dish. Fresh shrimps and ripe tomatoes go hand in hand. Old fashioned food and ready in no-time.

Let's have a fresh look at this recipe and pair it with an Islay whisky.


Krupuk with red pesto

  • a small bag of krupuk oedang (with schrimps)
  • 100 gr. sun-dried tomatoes
  • 20 gr. Parmesan cheese
  • 1 clove of garlic
  • 5 cl. olive oil
  • 1 tsp Kilchoman Loch Gorm
  • 1 tsp balsamic vinegar (optional)
  • some pine nuts
  • one coriander twig


  • 150 gr. shrimps (peeled)
  • 8 cocktail tomatoes
  • dried dill and parsley

Whisky basil mayonnaise

  • 2 egg yolks
  • 1 tbs vinegar
  • 1 tbs mustard
  • 1 tbs warm water
  • arachis oil
  • 1 tsp Kilchoman Loch Gorm
  • 5 - 8 fresh leaves of basil
  • 1 clove of garlic


Krupuk with red pesto.

Slice the tomatoes and garlic and grate the cheese.

Blend these ingredients in the food processor or blender and add olive oil, Kilchoman whisky and balsamic vinegar (optional). Blend to a smooth paste.

Spread some of the pesto on the krupuk and garnish with some chopped coriander and pine nuts.

Whisky-basil mayonnaise

Beat the egg yolks and ad mustard, vinegar and water. Add the arachis oil drop by drop while whisking until you get a nice thick and white mayonnaise. Add the whisky, finely chopped basil and garlic and mix everything.
Season the mayonnaise with pepper and salt.


Cut the top of the tomato and a small part of the bottom. That way the tomato won’t roll over on the plate.

Remove carefully the flesh of the tomato and drizzle some mayonnaise in them. Spread dill and parsley on the shrimps and stuff the tomatoes with the shrimps.

Garnish with some dill, basil and a thin slice of radish. Serve with a dollop of mayonnaise.

Pair with a Kilchoman Loch Gorm. You prefer an unpeated whisky? A Benromach Organic could be an excellent choice then.

Next week's main course: a spicy hamburger with mashed potatoes and turnip-rooted celery.