Prawn and Courgette Spoonfuls
A stylistic and unique low FODMAP prawn salad that is sure to delight everyone’s eyes and taste buds.
Ingredients
- 3 courgettes
- 1 tbsp cream cheese
- 2 tbsp parsley
- 1 tsp garlic-infused olive oil
- Salt & pepper
- 2 uncooked, peeled prawns per spoon
- 1 tbsp butter
- 1 tsp garlic-infused olive oil
- Lemon juice
- Pomegranate seeds
Instructions
- Chop up the courgettes finely and fry in a little rice bran oil and the garlic-infused olive oil until soft
- Add the cream cheese and season
- Finely chop the parsley and add to the courgettes
- Quickly fry the prawns in the butter and garlic oil until just cooked
- Squeeze a little lemon juice over them
- Almost fill the spoons with the courgette mixture
- Place 2 prawns on top
- Sprinkle over the pomegranate seeds and serve warm
Recipe kindly provided by Suzanne Perazzini from the book Low FODMAP Menus Cookbook
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