2 Serves
15 Mins
Heat the olive oil in a large frying pan over medium-high heat.
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SpanishVitamin K
128 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
20 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
70 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
414 mg / 1,250 mgPotassium
732 mg / 4,700 mgSodium
208 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Add the garlic slices to the pan and sauté briefly until fragrant, being careful not to burn them.
Add the raw king prawns to the pan and cook for two minutes until they begin to turn pink.
Pour in the dry sherry and continue to cook for an additional three minutes until the prawns are opaque and fully cooked through.
Remove from heat, garnish with freshly chopped parsley, and serve immediately.
2
g58
g3
g
Lebanese
American