Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 147
- Carbohydrate: 6g
- Fat: 3g
- Fiber: 1g
- Protein: 20g
- Sugar: 3g
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