frozen large shrimp (21-25 count) - thawed, peeled, and deveined
salt to taste
hot smoked paprika (optional)
extra-virgin olive oil
chopped Italian flat-leaf parsley
—Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat. Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
200g/7oz of raw large prawns/shrimp (defrosted). 12 cups (480ml) of shredded veg (I use half a bag of stir fry mix. 12 cloves of garlic crushed. 5oz dry noodles (can use a gluten free variety or spiralled vegetables). 1optional. 1In a bowl add the soy sauce, ginger and garlic and chinese five spice. 1Add the shrimp (prawns) and sauce and stir fry for a few minutes, until prawns are cooked. 1Return veg to the pan, along with noodles and toss all together. 1optional
They will rapidly change color and turn bright pink Then add the white wine or water to get all the baking bits from the bottom of the pan Now add a couple of slices of lemon and let it warm through Ready to serve