|The finished product.
Trying out another one of the recipes off the new Dukan Diet cookbook newly available in Canada and the U.S. This one is found on page 246.
Shrimp-Stuffed Tomatoes, doesn’t that sound yummy? I’m a big fan of shrimp so I just had to try this one out, and the picture in the book looks really appetizing.
The recipe was a success, even though it didn’t look at thing like in the book and wasn’t nearly as delicious tasting as I had anticipated it would taste.
1 lbs 2 ounces tomatoes (I just used 4 large tomatoes)
Salt and pepper
1 1/4 lbs shrimp, cooked and shelled with tails removed
1 tsp mustard
1 tbsp fresh lemon juice
3/4 cup ff plain Greek yogurt
Hard boil the eggs. (The book goes into extensive detail on how to boil your eggs. I wont be posting it word for word here, but if you don’t know how to boil an egg I suggest googling it.)
Now the book is written pretty confusingly about the next steps. Jumping all over the place. I have re-arranged the instructions for your reading benefits, this isn’t the first time I have had this issue with Dukan recipes. Ahhh well.
|Hollowed out tomatoes and mashed shrimp and egg filling.
For the Actual Tomato Part
Cut the tomatoes in half and scoop out their insides. I would keep the insides to make a homemade salsa or to put on salad, the book insists on discarding them, does that mean throw them out? Don’t throw them out. Wasteful book suggestions, obviously not Dukan-ing on a budget.
Now, sprinkle the hollowed out tomatoes with salt to taste and place on a plate to drain (I just left them upside down on the cutting board.)
Now, cut two of the hard boiled eggs in half and, in a food processor, combine with the shrimp and pulse until the mixture is finely chopped. Since I do not have a food processor I simply mashed the mixture and it was absolutely fine.
|I suggest adding a teensy bit of dill to make this “sauce” even better. Prawn says it was very mustard-ey, he isn’t a fan of mustard to begin with though.
For the “Sauce” (Not Pictured In The Book)
Now cut the other 2 hard boiled eggs in half. Take the yolks and crush them with the back of a fork in a small bowl.
Add the mustard, lemon juice, salt and pepper. I didn’t have lemon juice so I mixed in some lemon and dill seasoning.
Mix in the yogurt and stir until thoroughly combine.
|“Deviled Eggs” made with the leftover egg whites, leftover shrimp and some of the “Sauce”
I really liked this “sauce” so what I did instead of throwing out the egg whites not used in the making of the “sauce”, I made “deviled eggs” by taking the egg whites and stuffing them with the “sauce” and adding a leftover shrimp. It was pretty yummy! Not mayonnaise? You could have had me fooled!
When ready to serve, top the stuffed tomatoes with the yogurt sauce.
|Tried broiling the tomatoes, didn’t really notice a major difference in taste. You could easily eat this raw.
Now in the picture the tomatoes looked somewhat cooked? So I thought maybe he skipped an instruction and you had to broil it or bake it or something. I put it in the toaster oven and it did absolutely nothing in terms of taste, and cooking the tomato made it mushier than I would have liked it.
Prawn says the tomatoes pictured in the book were torched. Ah. Well there you have it.
This recipe isn’t a meal, it was more like an appetizer. Really yummy nonetheless.