8 raw shrimp, shells and heads only (reserve the shrimp for garnish)
1 red chili, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 tbsp brandy
2 tomatoes, chopped
1 tbsp tomato puree
500ml/18fl oz low FODMAP fish stock
200ml lactose free cream (save some for garnish)
1 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
Heat a saucepan, and gently melt the lactose free butter. Add the carrot, celery and chili, then fry for five minutes.
Increase the heat then add the shrimp shells and heads. Stir for two minutes then add the brandy and reduce till most the liquid has gone.
Add the tomato, tomato puree, lactose free cream and stock into a saucepan.
Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes.
Whilst simmering, heat a separate frying pan. When very hot cook the shrimp until pink and cooked through
Strain the mixture through a sieve, discarding the shells and tomato pieces. Reserve the liquid.
To serve, scatter over the chopped herbs, drizzle with lactose free cream then top with the shrimp.
Recipe adapted from: Good Food
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