Serves: 4
Ingredients
- 3 tablespoons lemon juice.
- 2 tablespoon dry white wine.
- 2 teaspoons olive oil.
- 2 tablespoons garlic paste.
- 400g Shrimp.
- 2 cups McCain French stir fry.
- 1 bay leaf.
- ¼ teaspoon crushed chili.
- ¼ teaspoon salt to taste.
- 2 tablespoon chopped fresh parsley.
Method
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- 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.
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