Foody Friday Belgian National dish

As you could read in my previous blog entry we where at the Belgian coast last weekend for the wedding of my niece. The whole of the Belgian coast is only about 40 miles long!!! It is very flat without rocks and with fine white sandy beaches.
We had beautiful fresh autumn weather with lots of sun.
And when you are there you need to buy some scrimp.
Not the scrimp you lot know but small brown scrimp.

In the olden day they where fished by fisherman on horseback like you see in the picture above. Now a day there are only a few fisherman left that honor this old traditional way of fishing .
As you can well see they use big farm horses for the job. These are " Brabantse Trekpaarden" a very strong enormously big horses but they are very gentle. They drag a net trough the water and go as deep as there belly into the sea. On each side of the horse, the fisherman has a basket to keep the scrimp in. Fresh uncooked scrimp are only 1 inch long and almost see through.
The scrimp are then cooked in seawater. Now a days small trawlers fish along the coastline to catch these valuable scrimp and every Belgian LOVES these small but delishous tasting beasts.

So when you are at the coast you buy them unpeeled. You sit down with a good glass of Stella Artois beer and start peeling. You wriggle the tail and pull it of en then you pull the head of.They are so yummie that hardly any are left to make a meal.I usely peel one to eat and one to keep! You need a lot before you can make a meal of them!

Here there are a few browny pink peelde scrimp.
When you have enough you mix them with a good mayonnaise, nothing else.
You scoop out the inside of a tomatoe , season that with white pepper and salt and fill with the scrimp mixture.
Give a salad with it and serve the tomatoes with some french fries or eat with some crusty bread.
It is truly the national dish. We simply call it ' Tomate crevettes'. This is the French expression for a tomatoe with scrimp. In Flemish we would say ' Tomaat garnaal'.

You can also serve it in a tiny tomatoe as an appetiser. Eat them quickly since the scrimp don't keep long, certainly not when you have bought them fresh.

Don't trow away the heads and tails! Sautée these with some fresh vegetables, add some water and cook for a few minutes. Put trough a siff and press out all the juices after a few minutes of cooking. It will give you a delishous base for soups and sauces.