Portuguese Shrimp Recipe

  • 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
  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.