Wonderful tasting shrimp. Easy to make.

Dave

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

147 calories; protein 19.9g 40% DV; carbohydrates 6.3g 2% DV; fat 2.9g 4% DV; cholesterol 172.9mg 58% DV; sodium 614mg 25% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/14/2017
Loved it! I tried to make as exact to recipe as I could but didn't have the Portuguese chili sauce so substituted chili garlic sauce that I had on hand. Spicy good! I originally thought 15-20 min sounded long for shrimp as well but actually ended up cooking even a bit longer for the liquids to absorb and the sauce to thicken up. I used 21-26 count raw shrimp that I did shell just because I didn't want to shell after cooking. I imagine the flavor would have been even better had I left them on. Will have a loaf of French bread for next time to get every drop of sauce. I am definitely going to hunt down the Pimenta and try it with cod too!!! Thanks so much for a great recipe!!! Read More
(11)
24 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2017
Loved it! I tried to make as exact to recipe as I could but didn't have the Portuguese chili sauce so substituted chili garlic sauce that I had on hand. Spicy good! I originally thought 15-20 min sounded long for shrimp as well but actually ended up cooking even a bit longer for the liquids to absorb and the sauce to thicken up. I used 21-26 count raw shrimp that I did shell just because I didn't want to shell after cooking. I imagine the flavor would have been even better had I left them on. Will have a loaf of French bread for next time to get every drop of sauce. I am definitely going to hunt down the Pimenta and try it with cod too!!! Thanks so much for a great recipe!!! Read More
(11)
Rating: 5 stars
04/13/2017
Oh yes!!!!! From southeastern MA, you grow up on this or close variations. This is outstanding. Made it your way and it is excellent. My grandmother made the same basic thing with hearty fish (Cod). Also fantastic. Thank you for the recipe. Read More
(9)
Rating: 4 stars
03/04/2017
15-20 minutes is too much cook time for the shrimp in my opinion but other than that this recipe is great. The flavors really come together nicely and me and my husband both give this recipe two thumbs up. The recipe didn't specify but be sure to use raw shrimp and not the already cooked kind. Great recipe! Read More
(9)
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Rating: 4 stars
11/04/2018
Next time I will double the sauce! This was delicious even with a few substitutions, like basil for the parsley, Srirchoa hot chili sauce for the Portuguese sauce, and soy sauce and white wine for the chicken bouillon. I served this over rice with zucchini and yellow squash. Read More
(2)
Rating: 5 stars
01/01/2018
Made this today. Love it!! Great recipe. Read More
(1)
Rating: 5 stars
12/05/2018
I made this tonight... the only thing I changed was the ale for white wine... and I used Frank's Red Hot ... it was SUPER good!! Read More
(1)
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Rating: 5 stars
11/05/2018
Sorry I didn’t take picture. Everyone loved it including my mom who usually doesn’t like anything I make. She went for seconds. Everyone wanted more next time I’ll double it. I made it for 8 people Read More
(1)
Rating: 5 stars
08/07/2020
Came out great! I used Frank's Hot Sauce and a Corona for the beer. I didn't use the bouillon. It was a hit! Read More
Rating: 5 stars
06/07/2020
Easy and delish Read More