Tomaat garnaal with Kasteel Rouge
Today, we’re cooking with beer, alongside chef Pedro from Ostend’s Hotel Du Parc, preparing a delicious tomato and shrimp dish, featuring a cocktail sauce made using Kasteel Rouge.
- 20 min
- Fish
- Kasteel table
2:19 min Check out the cooking video
Ingredients Serves 4
1 Mix the mayonnaise and tomato purée with 11 cl of Kasteel Rouge until smooth, then place in the fridge. 
2 Cut a small cross in the bottom of each tomato. Place them in boiling water, before quickly plunging them into cold water for easy peeling. 
3 In a bowl, combine the fresh shrimp with the red onion and the Kasteel Rouge cocktail sauce, seasoning with salt and pepper. 
4 Stuff the tomatoes with shrimp and serve with lettuce, hard-boiled eggs and a little cocktail sauce. 
Where to buy
In-store
You can find our beers at your local shop or liquor store.
