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Author Notes: This king prawn dish is very simple to prepare. I love how the orange capsicum ribbons wrap themselves around the prawn giving it a candied-effect. Serve with a bottle of Vermentino or Falanghina and some crusty bread, which is pillowy inside, to mop up the trail of sherry-infused juices. - shayma
- 3 tablespoons olive oil
- 2 cloves garlic, sliced thin like discs
- 1 1/2 orange bell pepper, sliced thin
- 1/2+1/2 teaspoons salt
- glug (2-3 tbsp) dry Spanish sherry (Fino or Palo Cortado)
- pinch red pepper flakes
- 1 pound King prawns, deveined and shells removed
- Heat oil on medium heat in a skillet with a large surface area. Add the garlic and bell peppers.
- Sauté 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.)
- Turn 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.
- Turn the heat to high and deglaze the pan with sherry.
- Serve with crusty, pillowy bread.
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