Garlic and Lemon Prawns

This is a lovely, quick supper recipe, very suitable for FODMAP diet and a gluten-free diet. As garlic can be an irritant to IBS, we have made it into an oil, which should not affect anyone. Try to get really good quality prawns though, it does make a difference.

Serves: 2

Prep time: 5-10 mins

Cook time: 5 mins

Ingredients:

• 750g large fresh raw prawns, washed, peeled and deveined

• Sea salt and freshly ground black pepper

• 2tbsp homemade garlic oil (see recipe)

• ¼ cup dry white wine

• 1tbsp freshly squeezed lemon juice

• 1tbsp fresh parsley, finely chopped

• ½tsp lemon zest (freshly grated)

For the garlic oil:

• 1 cup Extra Virgin olive oil
• 6 garlic cloves, sliced

Method:

For garlic oil:

1. Put the olive oil and garlic slices into a pan, over a medium heat. Bring up to a simmer, then turn down to low for 5 minutes, stirring regularly. Take off the heat, leave to cool for at least 10 minutes for flavour to fully develop (you can leave longer for a very deep garlicky flavour).
2. Pass through a strainer so that the oil is clear, then decant into a jar or bottle. You can throw away the garlic slices.

For the dish in total:

1. Season the shrimp with the salt and black pepper.
2. Using a sauté pan, heat the garlic oil until a film shows on the top. Add the large prawns and leave for a couple of minutes. Turn the prawns over and cook for a further 1-2 minutes until cooked through.
3. Add white wine and lemon juice, bring to a slight simmer, then throw in the parsley and lemon zest. Serve.

Serving suggestions: Gluten-free spaghetti or noodles tossed with the prawn mix.