by shayma
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3 tablespoons olive oil Ask a question about this ingredient
2 cloves garlic, sliced thin like discs Ask a question about this ingredient
1 1/2 orange bell pepper, sliced thin Ask a question about this ingredient
1/2+1/2 teaspoon salt Ask a question about this ingredient
glug (2-3 tbsp) dry Spanish sherry (Fino or Palo Cortado) Ask a question about this ingredient
pinch red pepper flakes Ask a question about this ingredient
1 pound King prawns, deveined and shells removed Ask a question about this ingredient
Heat oil on medium heat in a skillet with a large surface area. Add the garlic and bell peppers.
Ask a question about this stepSauté the bell peppers, garlic and 1/2 tsp salt for 15 minutes, till the peppers start to wilt and become soft. (The peppers should not be overcooked or the skin will start to peel off like paper.)
Ask a question about this stepTurn the heat to medium-high, and add the prawns, 1/2 tsp salt, a pinch of red pepper flakes and stir-fry for 3-5 minutes till the prawns turn opaque.
Ask a question about this stepTurn the heat to high and deglaze the pan with sherry.
Ask a question about this stepServe with crusty, pillowy bread.
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
very good recipe