Portuguese Shrimp
This traditional Portuguese dish features large shrimp simmered in ale with a base of onion, garlic and parsley. Flavoured with pimenta hot sauce, paprika and tomato paste, it creates a rich, aromatic sauce. The prawns cook directly in the liquid until tender and pink. It's a straightforward yet impressive meal perfect for a family dinner, ready in about 45 minutes and serving eight people.
Ingredients
- 1 tablespoon extra-virgin olive oil, or more as needed
- 1 onion, chopped
- 3 cloves garlic, minced
- 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
- 1 (12 fluid ounce) can ale, divided
- 2 pounds unpeeled large shrimp, deveined
- 1 teaspoon kosher salt
Method
- Warm the olive oil in a large skillet. Cook the chopped onion and minced garlic, stirring, until they soften, which should take about 5 minutes.
- Mix in the chopped parsley, tomato paste, hot pepper sauce, chicken bouillon cube and ground paprika. Pour in half of the ale and let it simmer for about 5 minutes so the flavours meld.
- Add the rest of the ale to the skillet along with the deveined shrimp. Season everything with the kosher salt.
- Continue cooking until the shrimp have absorbed much of the liquid and have turned completely pink, which will take 15 to 20 minutes.
Nutrition (per serving)
Calories147 kcal
Fat3 g
Sugars3 g
Protein20 g
Sodium614 mg
Recipe details
CategoryMain course
Cuisineportuguese
AuthorDave
