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From The Good LFE Cookbook, as with all our recipes, this recipe follows the Low Fermentation Eating (LFE) diet and are designed to be SIBO and IBS friendly while promoting gut health.
Enjoy hundreds of Low Fermentation Eating Recipes in The Good LFE Cookbook –
— RECIPE —
Serves 6-8.
Ingredients
10 garlic cloves, 4 grated on microplane, 6 thinly sliced
Salt to taste
4 tablespoons olive oil, divided in half
3 pounds cleaned and deveined shrimp
1 teaspoon chili flakes
Ā¾ cup dry white wine
Zest of 1 lemon
3 tablespoons cold ghee or butter
Ā½ bunch parsley, minced, saving some for garnish
Ā½ bunch tarragon, minced
1 tablespoon dried sumac
Preparation
Toss microplaned garlic, 2 teaspoons of salt, and half the olive oil with the shrimp in a medium bowl. Cover and refrigerate for 1 hour.
Heat remaining olive oil in large skillet over low heat, add shrimp mixture and cook until shrimp are half cookedāabout 2 minutes, turning shrimp
halfway through. Remove shrimp from pan.
Cook sliced garlic and chili flakes for 1 minute, add wine and lemon zest and cook over medium heat until wine is reduced and no longer smells
like alcohol, about 3 minutes.
Whisk in ghee and continue whisking and cooking until sauce has thickened.
Add shrimp back to pan along with herbs and sumac and cook for another 2 minutes.
Transfer to serving bowl, toss with pasta if serving with pasta, and garnish with remaining parsley.
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