Ingredients45 m servings 147
- 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.
- Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.
Per Serving: 147 calories; 2.9 6.3 19.9 173 614 Full nutrition
ReviewsRead all reviews 12
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 m...
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...
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...
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 f...
Excellent! Had to make a few changes. Can’t really get Portuguese hot sauce in Alaska, and we don’t really like spicy, so used Pico Pica taco sauce. For the ale used Guinness Extra stout and it ...
It was delicious!! Made the shrimp exactly as the recipe stated, and it turned out wonderfully. I served it over a bed of Jasmine rice and a seven superfood salad. It was the perfect dinner!!
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!!