- 1 tablespoon extra-virgin olive oil, or more as needed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (12 fluid ounce) can ale, divided
- 5 sprigs parsley, stemmed and chopped
- 2 teaspoons tomato paste
- 2 teaspoons Portuguese hot pepper sauce (pimenta)
- 1 cube chicken bouillon
- 1 teaspoon ground paprika
- 2 pounds unpeeled large shrimp, deveined
- 1 teaspoon kosher salt
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes.
- Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.
03/29/2018
recipepes.com
Portuguese Shrimp, recipe
PT15M
PT1H
5
455 calories
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