Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 4 tablespoons of Spanish extra virgin olive oil in a wok over high heat until shimmering. Add 6 thinly sliced garlic cloves and 0.5 teaspoon of crushed red pepper flakes, if using, and stir-fry for 30 seconds until fragrant.

2. 2

   Add 1 half of a finely diced preserved lemon (pulp removed), 1 medium thinly sliced red bell pepper, 1 small thinly sliced yellow onion, and 200 grams of asparagus cut into 1-inch pieces to the wok. Wok-toss continuously for 3-4 minutes until the vegetables are tender-crisp.

3. 3

   Carefully add 600 grams of peeled and deveined large shrimp and 2 teaspoons of smoked paprika (Pimentón de la Vera) to the wok. Stir-fry for 2-3 minutes until the shrimp begin to turn pink and are mostly cooked through.

4. 4

   Pour in 80 ml of dry Fino Sherry, scraping any browned bits from the bottom of the wok, and allow it to simmer vigorously for 1 minute until slightly reduced.

5. 5

   Season the dish with 0.5 teaspoon of sea salt and 0.25 teaspoon of freshly ground black pepper, adjusting to taste.

6. 6

   Remove the wok from the heat, stir in 0.25 cup of chopped fresh flat-leaf parsley, and serve immediately.