Prawns / shrimps are a good source of anti-inflammatory carotenoid nutrient astaxanthin as well as omega-3 fats, choline, zinc and selenium. All of which are important nutrients for protecting and healing the gut.
These prawns served with anti-inflammatory rich aioli. The recipe will make slightly more than you need but it’s a great “store cupboard favourite” for your fridge and will keep for a couple of days.
Ingredients
Serves 2
For the Prawns
- 300g shell-on raw king prawns or jumbo shrimp.
- 1 tbsp coconut oil or ghee melted
- 1 garlic clove
- 1 tsp lemon juice
- 1/2 red chilli, deseeded and diced
- Sea salt and ground black pepper, salad leaves / greens and lemon wedges to serve.
For the Aioli
- 1/2 Garlic clove crushed
- 1 tsp sea salt
- 1 tsp ground turmeric
- 1/2 tsp lemon zest
- 1 egg yolk
- 100ml extra virgin olive oil
- 60ml walnut or macadamia oil
- juice of 1/2 lemon
Instructions
- To make the aioli put the garlic, salt, turmeric and lemon zest in a mini food processor, or use a stick blender and beaker pulsing to combine.
- Add the egg, then very slowly add the oils followed by the lemon juice. Blend until mixture is thick and emulsified.
- Using a sharp knife cut each prawn/ shrimp through the shell on the back just deep enough to remove the vein. You can remove the head if you would prefer.
- Preheat the grill. Place the prawns/ shrimps in a shallow baking dish. Put the coconut oil in a bowl and add the garlic, lemon juice and chilli, then season with salt and pepper.
- Mix together well then brush over the prawns / shrimps. Grill for 2/3 minutes until they are pink and just cooked.
- Serve with salad, lemon wedges and 2 tablespoons of aioli for each portion.
Nutritional Information per serving with 2 tablespoons of aloil: kcals 387, Protein 22.6g, carbohydrates 0.2g of which sugars 0g, fat 32.8g of which saturates 7.6g
Recipe adapted from Christine Baileys The Gut Health Diet Plan