If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.