Time 45m Yield 8 Number Of Ingredients 11 Steps:
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.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat. Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Place saucepan on burner at med. high heat, add olive oil and onions, saute until translucent (about 4-5 min.). Add garlic, pimenta and tomato paste stir until blended. You may have to thin this mixture out a little bit with some of the beer/wine. Add 1/2 of the parsley. Add shrimp, stir and saute for 2-3 minutes coating the shrimp with the tomato/pimenta mixture. Add remaining beer/wine and add water, just enough to cover. Cook on med. heat for approximately 10 minutes or until the shells are easily peeled from the shrimp. (note: I have been known to leave this on my stove for an hour or more. As long as there is still juice covering the shrimp they are okay. For some unknown reason you can’t seem to over cook them). Use a slotted spoon to remove the shrimp from the cooking liquid and serve with remainder of parsley sprinkle over. Hint reserve the cooking liquid. It can be used: (a) to store leftover shrimp, if any, to reheat; (b) to cook white rice in (wonderful flavour); or (c) to dip crusty fresh bread into.
Time 30m Yield 4-8 serving(s) Number Of Ingredients 8 Steps:
Preheat the oven to 500 degrees. Combine garlic and oil in a food processor and blend until smooth, scraping down the sides as necessary. Add the scallions and parsley and pulse until the mixture is minced. Toss with the shrimp, salt, pepper and chiles. Put the shrimp in a large enough roasting pan that will hold them comfortably. Add the liquid and place the pan in the oven. Roast, stirring once, until the mixture is bubbly and hot and the shrimp are pink, 10 to 15 minutes. Serve immediately with rice or with a crusty bread to soak up the delicious sauce. Note: I made this using only a 1/4 of olive oil (I try to cut down on calories where I can), 1 1/2 pounds of shrimp (for 2 people that was still a lot, so we had leftovers) and a lot more garlic, I used about 10 cloves couldn’t help myself, there’s no such thing as too much garlic! I used a dry white wine (Chardonnay) for the liquid. The best shrimp I ever had! Also the author added if you want to make it Indian Style: substitute cilantro for the parsley and add 1 tablespoon of good curry powder.
More about “portuguese style shrimp in garlic recipe 385”
Time 30m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large skillet, heat oil over medium-high heat. Add onion and green pepper; cook until onion starts to turn brown, about 10 minutes. Stir in tomato sauce, orange juice, pimientos, zest, salt and pepper. Bring mixture to a boil, reduce heat and simmer 5 minutes. Add shrimp; simmer, covered, until shrimp turn pink, 4-5 minutes. Serve with rice.Sprinkle with parsley if desired.
