Dukan Diet Attack Phase Recipe: Pickled Prawns or Shrimps

I’ve put the next few posts together especially for “stephanielr” who asked me to provide some tasty recipes for prawns as she was finding them a little bland.


I’ve started with a recipe that is a little bit different as it is a recipe for pickled prawns (shrimps).  When pickled the prawns last in the refrigerator for up to three days and although you cook the prawns with celery and carrot, these are discarded so the finished product only contains onions and garlic and herbs and spices, which mean that these prawns can be eaten in any phase of the Dukan Diet.

The recipe works best cooking the prawns from raw in the stock as this adds extra flavor to the prawns but you could use cooked ones but rather than cook them in the stock you would just heat them through in the stock to kill off any bacteria before pickling.

Pickled Prawns

Ingredients

  • 2 pounds of Uncooked Prawns, peeled and de-veined
  • 1 large thinly sliced Onion

Ingredients for Stock

  • 8 cups water
  • 1 large stalk of Chopped Celery
  • 1 large Chopped Carrot
  • 1 medium Chopped Onion
  • 2 Cloves of Garlic
  • 3 sprigs of Thyme
  • 3 sprigs of Parsley
  • 5 Peppercorns
  • 2 Bay Leaves

Ingredients for Pickling

  • 1/2 cup of Cider Vinegar
  • 2 tablespoons of Lemon Juice
  • 1 tablespoon of Sweetener
  • 1 teaspoon of Dill
  • 1 large thinly sliced Onion
  • 12 Peppercorns
  • 6 Bay Leaves
  • 6 Peeled Cloves of Garlic
  • 6 Cloves
Method
  1. Put all the ingredients for the stock into a large pot and bring to the boil and then simmer for 30 minutes.
  2. Strain to remove all the solids and return the stock to the pot.
  3. Allow the stock to cool and then add the prawns.
  4. Cook the prawns over a medium heat and then strain the prawns and keep the stock.
  5. In a bowl combine the cider vinegar, lemon juice, sweetener and dill and add the prawns.
  6. Allow to stand for 15 to 30 minutes.
  7. Layer the prawns and onions in jars and add the peppercorns, cloves, garlic and bay leaves.
  8. Add the pickling liquid and top up with the stock.
  9. Screw on the lid tightly and store in the refrigerator for up to 3 days.

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