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Low FODMAP Recipe : Grilled shrimp and spinach salad with red pepper dressing

Ingredients

For the shrimp

3 tbsp olive oil

1 lemon, juice only

2 tbsp chopped fresh parsley

2 tbsp chopped fresh basil

2 tbsp chopped fresh chives

3 large shrimp, peeled and de-veined, heads and tails left on

For the spinach salad

1 handful baby spinach

For the red pepper dressing

1 red pepper

3 tbsp olive oil

1 lemon, juice only

salt and freshly ground black pepper

Method

Soak a wooden skewer in cold water for ten minutes. For the shrimp, mix the olive oil, lemon juice and herbs together in a bowl and add the shrimp. Toss to coat, then leave to marinate for 5-10 minutes.

Thread the shrimp onto the skewer and cook on a hot chargrill pan for 1-2 minutes on both sides, or until the shrimp are pink and cooked through. For the salad, place the spinach in the centre of a serving plate.

For the red pepper dressing, place the red pepper under a grill unit's highest setting. Turn occasionally, until blackened all over. Allow to cool before peeling off the skin, then chop the flesh and place into a food processor along with the remaining dressing ingredients. Blend until smooth.

To serve, place the shrimp skewer on top of the spinach and spoon the dressing around the edges of the plate.


Recipe from Good Food magazine

More  Recipes

FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-) saccharide polymers of fructose (fructans) and galactose (galactans), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols) such as sorbitol, mannitol, xylitol and maltitol.

The term FODMAP is an acronym, deriving from "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols". The restriction of these FODMAPs from the diet has been found to have a beneficial effect for sufferers of irritable bowel syndrome and other functional gastrointestinal disorders (FGID). The low FODMAP diet was developed at Monash University in Melbourne by Peter Gibson and Susan Shepherd.

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