Ingredients


10 fresh langoustines, heads removed, shelled, and tails left on

1 tsp hazelnuts, toasted

25g lactose free butter

few parsley leaves, finely chopped

1 tsp olive oil

10 wooden skewers


Serves - 2








Method


Thread the langoustines carefully onto the skewers and chill for up to a day.

For the lactose free butter, finely grate or chop half the hazelnuts (grating gives the nuttiest flavour), then roughly chop the rest.

Tip into a small saucepan with the butter, parsley and a little seasoning, then set aside.

When ready to serve, melt the hazelnut butter in the pan.

Heat a griddle pan or barbecue, then brush the langoustines with the oil.

Griddle each skewer for 1-2 mins, turning, until pink and just cooked.

Pile on a platter, pour half the hazelnut butter over the langoustines, then serve the rest in a small bowl for dipping.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Griddled langoustines