Ingredients
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1 tablespoon extra-virgin olive oil, or more as needed
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1 onion, chopped
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3 cloves garlic, minced
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5 sprigs parsley, stemmed and chopped
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2 teaspoons tomato paste
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2 teaspoons Portuguese hot pepper sauce (pimenta)
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1 cube chicken bouillon
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1 teaspoon ground paprika
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1 (12 fluid ounce) can ale, divided
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2 pounds unpeeled large shrimp, deveined
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1 teaspoon kosher salt
Directions
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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 1/2 the ale; simmer until flavors combine, about 5 minutes.
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Pour remaining 1/2 ale into skillet; add shrimp. Season with salt. Cook until shrimp absorbs liquid and turns pink, 15 to 20 minutes.
Nutrition Facts (per serving)
| 147 | Calories |
| 3g | Fat |
| 6g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 147 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 3% |
| Cholesterol 173mg | 58% |
| Sodium 614mg | 27% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 5% |
| Total Sugars 3g | |
| Protein 20g | 40% |
| Vitamin C 29mg | 32% |
| Calcium 71mg | 5% |
| Iron 4mg | 22% |
| Potassium 350mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
