3 tablespoons lemon juice.
2 tablespoon dry white wine.
2 teaspoons olive oil.
2 tablespoons garlic paste.
2 cups McCain French stir fry.
1 bay leaf.
¼ teaspoon crushed chili.
¼ teaspoon salt to taste.
2 tablespoon chopped fresh parsley.
Combine lemon juice, wine, olive oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
Heat 1 teaspoon oil in a large non-stick pan over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 40 seconds per side; transfer to a plate. Add McCain French Stir fry, bay leaf, crushed red pepper and the reserved marinade to the pan; continue to fry until no visible water in the pan.
Return the shrimp and any accumulated juices to the pan; heat through.
Season with salt, sprinkle with parsley and serve immediately.
*Recipe courtesy of mccain.co.za