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
cloves garlic, sliced thin like discs
orange bell pepper, sliced thin
glug (2-3 tbsp) dry Spanish sherry (Fino or Palo Cortado)
Shayma Saadat is a cookery teacher, food writer, stylist and photographer who focuses on the food of her heritage - Pakistan, Afghanistan and Iran, which she refers to as Silk Route cuisine. Shayma lives in Toronto with her husband and son. You can follow her culinary journey on Instagram @SpiceSpoon.