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
If you are not a fan of vinegar and have shied away from recipes using Balsamic, just consider this one, its a really good flavour for all sorts of foods and the mix here with garlic just is so moreish, you may want to eat spoonfuls of it