Gastroenterologist Designed Crohn’s Shrimp Recipe with Yams
Gastroenterologist crohn’s Shrimp Recipe For IBD
This crohn’s meal is gastroenterologist developed to be anti-inflammatory, and is chef crafted with herbs, seasonings, and different flavor varieties to be delicious. Start with jumbo prawns, roasted carrots and yellow bell peppers. Couscous finishes the crohn’s shrimp recipe off for a delicious anti-inflammatory crohn’s meal.
Equipment needed for this recipe:
2 skillets
Spatula
Measuring cup
Spoons
Ingredients for this crohn’s shrimp recipe for Inflammatory Bowel Disease:
3-4 shrimp per person (21/25 size).
5ml/1ts of salt
1 large carrot
1 yellow bell pepper
1 cup prepared couscous
1 cup unsalted chicken or vegetable stock (to prepare the couscous)
1 tablespoon Italian seasoning
Olive oil for the skillet
Gastroenterologist designed crohn’s shrimp recipe cooking Instructions
Prepare couscous according to instructions on the package and set aside. TIP: Using unsalted chicken stock in place of water adds nice flavor.
Heat a large skillet over medium/high heat with olive oil. Put the carrots in, season with Italian seasoning and cook until they begin to caramelize (turn brown a bit). Add the yellow bell pepper to the carrots and cook for another 4-5 minutes until the peppers are tender. Remove from skillet and hold.
Sear carrots.
In another skillet on medium heat, add olive oil, Italian seasoning and the shrimp. Cook on both sides until the shrimp are white in color and slightly pink. This only takes a couple minutes, so be careful to not overcook. TIP: You can squeeze a little lemon over everything to brighten it up if you like. Highly recommended for this dish, and most renal diet meals for that matter!
Cook shrimp recipe in skillet.
Serve and enjoy this Gastroenterologist designed Crohn’s shrimp recipe with couscous and veggies.
This recipe was chef written following gastroenterologist guidelines for Crohn’s IBD disease and is designed to help prevent flares. An alternative to preparing this Crohn’s shrimp recipe is to purchase our ready-made crohn’s meals delivered. These meals are prepared limiting or excluding trigger ingredients.
After graduating from LeCordon Bleu at the top of his class Chef Randy dove head-first into a culinary career working in many top-tier restaurants including the Golden 1 Center Arena as a lead cook. He later owned and operated a mobile woodfired pizza concept where he championed whole and natural ingredients. Chef Randy is passionate about healthy food and developing relationships with local providers for true farm-to-fork food production.