Portuguese Shrimp

Name: Portuguese Shrimp
Ingredients: 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

11 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.