Belgian Tomatoes Stuffed with Brown Shrimp (Tomates aux Crevettes Grises)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Slice the tops off 4 beef tomatoes, hollow them out and lightly salt the insides, then leave to drain upside down.

2. 2

   Stir 80 g low-fat yoghurt with 1 tbsp mayonnaise, the juice of 0.5 lemon, salt and pepper to make a light sauce.

3. 3

   Carefully fold 150 g brown shrimp into the sauce.

4. 4

   Fill the tomatoes with the shrimp salad and serve sprinkled with 0.5 bunch snipped chives.