4 cloves garlic
1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined
kosher salt to taste
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley
8 slices Baguette (thin-sliced)
2 spears Asparagus
20g Cherry Tomatoes ( halves )
100g in total Mushrooms (Shiitake mushrooms, Shimeji mushrooms, Oyster mushrooms etc.)
1 pinch Red chilli peppers (sliced)
2 teaspoons soy sauce
10 grams Butter
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.
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