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Low FODMAP and Gluten Free Recipe - Shrimp po'boys

Ingredients


18 fresh shrimp, or more if you like

vegetable oil, for deep frying

For the remoulade

1 small jar mayonnaise, or make your own

1 tbsp chopped fresh tarragon

1 tbsp capers

1 tsp French mustard

dash Tabasco

1 tbsp tomato purée

2 tbsp lemon juice

1 tsp red wine vinegar

½ tsp cayenne pepper

For the  crust

100g cornmeal

100g gluten free flour

1 tbsp ground cumin

1 tsp cayenne pepper

salt and freshly ground black pepper

For the egg wash

2 eggs

285ml/½pint lactose free milk

To serve

Gluten free French stick, warmed

Lactose free butter

crisp lettuce, such as cos, torn


Method


To make the remoulade mix all the ingredients together. Taste and adjust any of the ingredients you think necessary.

For the crust, combine all the ingredients in a bowl. Add salt and freshly ground black pepper to taste.

In a separate bowl, combine the egg and lactose free milk in a bowl for the egg wash.

Dry the fresh shrimp with kitchen towel then dip in the egg wash and then in the crust mixture, coating liberally.

Heat the vegetable oil in a large pan for deep frying until a breadcrumb sizzles gently in it

Deep-fry the coated shrimp until golden, about 2-3 minutes. Remove with a slotted spoon and drain on kitchen towel.

Take a freshly warmed French stick, split down the middle and butter (lactose free).  Top with a layer of lettuce then drizzle over the remoulade sauce.

Add the deep-fried shrimp and cover with the other half of the French loaf. Eat at once.


Recipe adapted from: Good Food

Caution: hot oil can be dangerous - do not leave unattended.

*We recommend the help  of a registered dietician
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