Follow these steps for perfect results
extra-virgin olive oil
as needed
onion
chopped
garlic
minced
ale
divided
parsley
stemmed and chopped
tomato paste
Portuguese hot pepper sauce (pimenta)
chicken bouillon
ground paprika
unpeeled large shrimp
deveined
kosher salt
Heat olive oil in a large skillet over medium heat.
Add onion and garlic and cook until softened, about 5 minutes.
Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika.
Pour in half of the ale and simmer until flavors combine, about 5 minutes.
Pour remaining ale into the skillet, add shrimp, and season with salt.
Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.
Expert advice for the best results
Serve over rice or pasta to soak up the flavorful sauce.
Garnish with extra parsley for added freshness.
Everything you need to know before you start
10 minutes
Can be prepped ahead of time by chopping vegetables.
Serve in a shallow bowl, garnished with fresh parsley and a lemon wedge.
Serve with crusty bread for dipping into the sauce.
Pair with a side of steamed rice or quinoa.
A light and refreshing Portuguese wine.
Discover the story behind this recipe
Popular seafood dish often served during celebrations.
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