Ingredients


6 small preserved lemons

7½cm/3in piece fresh root ginger, peeled and grated

1 tbsp grated fresh turmeric

2 tbps olive oil

1 tbsp garlic infused oil

5 tbsp maple syrp

black pepper

2 tbsp olive oil

4 extra-large shrimp (about 100g/3½oz each, if possible)

Sprigs of flat leaf parsley to garnish







Method


In a blender, combine all the ingredients except the prawns and blend to a purée.

Peel the shrimp, but leave the tail on. Pour the marinade into a shallow bowl or a large food bag, add the shrimp and make sure they are well-coated.

Refrigerate for at least 20 minutes, but longer if you like.

Heat a large griddle pan. When hot, add the shrimp and cook on each side for 1-2 minutes, or until cooked through.

While they are cooking keep basting all the time. Garnish with flat leaf parsley then serve immediately.

 

Recipe adapted from: Good Food


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*We recommend the help  of a registered dietician
Low FODMAP Recipe and Gluten Free Recipe - Lemon and ginger shrimp