Make a Shrimp Boil – It’s Easy & Low FODMAP
Are you a seafood lover? Then we have great news! As FODMAPs are carbohydrates, your favorite proteins from the sea are on the menu and just fine to incorporate even during the Elimination phase – as with this low FODMAP New England Shrimp Boil.
Simple & Guest-Worthy
Our FODMAP Everyday® headquarters are in New England in the USA and we are known for our seafood. Sometimes we go over-the-top, like with our Lobster Mac n’ Cheese, but most often we like preparations that highlight the seafood itself in its singular briny freshness. This New England Shrimp Boil is just that – a simple technique that focuses on the shrimp and is loads of fun to eat.
You start off by blooming spices in hot Garlic-Infused Olive Oil, then adding beer instead of water for the boiling medium. The entire process takes mere minutes and only 3 steps. A simple bowl of melted butter with a little hot sauce is served alongside for dipping the peeled shrimp, after they are drained.
And the fun? Lay out newspaper on your table and invite lucky eaters to discard the shells right onto the paper. At cleanup time, just roll up the newspaper. And don’t forget loads of paper towels. Licking your fingers won’t be good enough!
Beer is Low FODMAP
You might be wondering about beer, and it is indeed low FODMAP in portions of 12-ounces (375 ml). This entire recipe uses 3 times that amount, but the beer is only used as a boiling medium and as such is not wholly consumed, so it ends up playing a minor FODMAP role.
When choosing cookware, choose a pot in which the shrimp will be completely or almost completely covered with the liquid once everything is in the pot. I use a 3-quart (2.8 L) pot that is rather tall and a bit narrow.
Recipe Sponsored By Fody Foods
Low FODMAP New England Shrimp Boil
This dish couldn't be easier. You will very briefly boil shrimp in a flavorful, beer-based liquid for a tasty treat fancy enough for guests.
- 2 tablespoons Garlic-Infused Oil, made with olive oil, or purchased equivalent such as FODY Garlic-Infused Olive Oil
- 1 tablespoon fennel seed
- 1 tablespoon mustard seed
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 3, 12- ounce (360 ml) bottles beer, at room temperature
- 1 lemon, scrubbed, quartered lengthwise
- 3 pounds (1.4 kg) fresh or defrosted shrimp, heads off, shell on
- 1/2 cup (1 stick; 113 g) unsalted butter, melted
- Hot sauce, such as Tabasco
Place oil in a deep pot, such as a tall 3-quart (2.8 L) pot, and heat over medium heat until shimmering. Add fennel seeds, mustard seeds, salt and red pepper flakes and heat for about 2 minutes or just until the seeds begin to pop. Add the beer, then squeeze the lemon wedges into the pot and add the lemons themselves to the pot as well. Give everything a good stir.
Add the shrimp and bring back to a boil. Use a large, sturdy spoon to get the shrimp on the bottom to the top and vice versa once during cooking. Cook just until shrimp are opaque, maybe about 3 to 4 minutes. Drain in a colander, discarding liquid.
Quickly pile the shrimp on a serving platter and set out on a newspaper-covered table. Add some hot sauce to the melted butter, offered in a dipping bowl alongside, and offer extra hot sauce for those so inclined. Peel and eat right away! Dive in!
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