lowfodmap

This shrimp diablo rice bowl recipe is packed full of warm Mexican-inspired flavors and spices! This recipe is based off of a traditional Mexican dish, camarones a la diabla. My version is gluten-free and low fodmap, and has the perfect amount of spice from guajillo chiles! If you are not ilow FODMAP, feel free to add a garlic clove and half a shallot or onion to the diablo sauce, which is more flavorful and traditional! If you don&#39;t have premade rice, just begin it at the start of this recipe. If you want more heat, you can also add a few chile de arbol, which are a little spicier than guajillo.

Low FODMAP Shrimp Diablo Rice Bowls with Kale

guajillo chiles (stems and seeds removed (see note))

roma tomatoes (1 pound, quartered)

cumin

dried Mexican oregano

sea salt

olive oil

shrimp

frozen chopped kale

broth

lime

brown rice (from 1 cup dried)

cilantro

Bring a kettle of water to boil.

In a heatproof wide bowl, cover the dried chiles with boiling water. If they aren’t fully submerged, you can just a second bowl on top to weigh them down. Allow to soak for 10-15 minutes until pliable. Cut off the stems and remove the seeds with your fingers.

Transfer the cleaned chiles to a blender along with the tomatoes, cumin, oregano, salt and olive oil. Puree until smooth and a rich red color.

Meanwhile, in a large skillet, heat a thin layer of olive oil over medium-high heat. Season the shrimp with salt and sear on both sides until lightly brown, about 2 minutes. Remove to a plate.

Add the frozen kale to the pan along with the chicken stock. Simmer until the kale is fully and the liquid is almost all absorbed, 5 minutes. Season generously with salt and pepper. Remove to a bowl.

Transfer the diablo sauce to the pan and simmer over medium-high heat until reduced by half, about 5 more minutes. Fold in the shrimp and cook for 1 minute more.

Toss the prepared rice with half the cilantro and the lime juice.

To serve, divide the rice between 4 bowls and top with the kale and shrimp. Garnish with the remaining cilantro.

https://www.youtube.com/watch?v=pNnSupGc9GA

This shrimp diablo rice bowl recipe is packed full of warm Mexican-inspired flavors and spices! This recipe is based off of a traditional Mexican dish, camarones a la diabla. My version is gluten-free and low fodmap, and has the perfect amount of spice from guajillo chiles. Full recipe here: https://feedmephoebe.com/shrimp-diablo-recipe/#wprm-recipe-container-24893

Low FODMAP Shrimp Diablo Rice Bowls Recipe

This recipe is based on Ottolenghi’s Chermoula eggplant in his book Jerusalem. I’ve modified it to be gluten-free and optionally low FODMAP. For the latter, simply omit the garlic. It’s such a versatile, easy complete meal with whole grains and herbs.

Ottolenghi-Style Baked Eggplant with Quinoa and Tahini (Low FODMAP Optional)

garlic (minced)

coriander

Aleppo pepper chili flakes

paprika

Olive oil

Sea salt

eggplants

quinoa

golden raisins

lemon juice

tahini

green olives (halved (about 8))

almonds (toasted)

mint leaves

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

In a small bowl, combine the garlic, cumin, coriander, Aleppo pepper or chili flakes, paprika, 1/3 cup olive oil and ½ teaspoon salt. Mix until a paste forms.

Cut the eggplant in half lengthwise and score the flesh of each half with diagonal crisscross cuts, making sure not to go deep enough to pierce the skin. Arrange the eggplant flesh-side up on the baking sheet. Spoon the spice paste over the flesh of each half, spreading it evenly (any leftover can be used in the quinoa). Transfer to the oven and roast for 40 minutes, or until the eggplant is completely soft and caramelized.

Meanwhile, cook the quinoa: in a small saucepan combine the quinoa with  1 ¼ cup water, ½ teaspoon salt and any of the remaining spice paste. Bring to a boil, cover, and reduce the heat to low. Cook until all the liquid is absorbed and the quinoa is pearly, about 15 minutes. Sprinkle the raisins over the hot quinoa, replace the lid and set aside covered for 10 minutes.

Make the sauce: in a small bowl or 2-cup measure, whisk together the tahini and lemon juice. A thick paste will form. Add ¼ cup water and ½ teaspoon salt. Whisk until smooth and about the consistency of yogurt, adding more water as necessary.

Finish the quinoa: stir in the olives, almonds, and all but 2 tablespoons of mint.

Arrange the eggplant on a platter and spoon the quinoa over the top. Drizzle with the tahini and garnish with the remaining mint. Enjoy warm or at room temperature!

https://www.youtube.com/watch?v=1XtN_Fd3fNs

If you’re looking for a vegetarian low FODMAP recipe, this baked eggplant is super easy, perfect for a low key dinner or room temperature side as part of a larger buffet. It’s adapted from Ottolenghi’s Jerusalem but I made it gluten-free, dairy-free and vegan. Full recipe here:

https://feedmephoebe.com/baked-eggplant-recipe-low-fodmap/

How to Make Ottolenghi-Style Baked Eggplant with Quinoa and Tahini (Gluten-Free, Low FODMAP)

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