Shrimp & Potato Puree

An allergen introduction recipe for shellfish. Finely minced cooked shrimp blended with creamy potato. Recommended for 12 months and older due to shellfish allergy risk.

Ingredients

Shrimp2-3 small peeled

Potato1 small

Instructions

1. 1Start with a very small amount (1/4 teaspoon) and wait 2-3 days before offering a full portion. Watch for signs of allergic reaction.
2. 2Peel and dice the potato. Boil or steam for 12-15 minutes until very soft.
3. 3Peel, devein, and cook the shrimp in boiling water for 2-3 minutes until pink and fully cooked.
4. 4Finely mince or blend the cooked shrimp. Mash the potato until smooth.
5. 5Combine the minced shrimp with mashed potato and mix well. Add water to adjust consistency. Serve warm.

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