Low-FODMAP Garlic-Oil Shrimp Skewers with Saffron Rice

Ingredients

• 1 lb shrimp
• 2 tbsp garlic-infused oil
• 1 lemon
• 2 tbsp fresh chives
• 2 tbsp parsley
• 1 tsp oregano
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 1.5 cups basmati rice
• 0.25 tsp saffron threads
• 3 cups low sodium chicken broth
• 1 tbsp extra virgin olive oil
• 0.5 tsp sea salt
• 0.5 red bell peppers
• 0.5 tsp paprika
• 1 tbsp white wine vinegar
• 1 tbsp fresh basil

Instructions

1. 1In a bowl, combine shrimp with garlic-infused oil, lemon juice and zest, chives, parsley, oregano, paprika, white wine vinegar, 1/2 tsp sea salt, and black pepper. Marinate for 15 minutes. Thread shrimp and diced red bell pepper onto skewers.
2. 2In a saucepan, heat 1 tbsp extra virgin olive oil over medium heat. Add saffron threads and toast for 30 seconds. Stir in basmati rice, then add low sodium chicken broth and 1/2 tsp sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
3. 3Grill or pan-fry the shrimp skewers over medium-high heat for 2-3 minutes per side, until shrimp are pink and cooked through.
4. 4Serve the saffron rice immediately, topped with the garlic-oil shrimp skewers. Garnish with fresh basil.