Best Portuguese Spicy Shrimp Recipes

PORTUGUESE SPICY SHRIMP

Portuguese Spicy Shrimp image

This is a family favorite. We serve it with a plain white rice that will absorb the delicious sauce....finger licking. Sometimes we decorate the platter with whole boiled eggs.

Provided by Chef Gorete

Categories Portuguese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs large raw shrimp, with the shell & deveined
1 small onion, finely chopped
3 garlic cloves, minced
5 sprigs parsley, finely chopped
1 teaspoon paprika
1 teaspoon salt
1 chicken bouillon cube
1 1/2 teaspoons hot pepper sauce (or to taste)
1 1/2 teaspoons tomato paste
1 (10 ounce) bottle beer
oil (enough to cover the base of the pan)

Steps:

In a large frying pan with oil, saute the onions and garlic for several minutes. Add all of the spices, parsley, chicken bouillon, tomato paste, pepper sauce, and half of the beer and let the sauce simmer for approximately 5 minutes.
Once simmered, add the shrimp and remaining beer. Taste the sauce and adjust the seasonings to suite your taste. Once the sauce has been absorbed by the shrimp and the shrimp have turned pink, remove from the pan and serve.

PORTUGUESE SPICY SHRIMP

Portuguese Spicy Shrimp image

This recipe is my family's favorite. I make it for every celebration because it's easy, delicious and meant to be shared. You can make it as mild or as spicy as you like just by adding more Tabasco sauce. Basically it's like a party in a pan. Make sure you have fresh crusty bread for dipping into the sauce.

Provided by Suzy Chaves

Categories Seafood Appetizers

Number Of Ingredients 10

Ingredients

2 lb uncooked shrimp (30-40 size, unpeeled, defrosted)
1 small onion (minced)
3 Tbsp olive oil
1 smoked paprika
1 chicken bouillon cube
1/4 c portuguese vinho verde or any white wine
1/4 tsp salt
1 tsp corn starch
2-3 tsp tabasco or any hot sauce (add more if you like it really hot)
1/2 c water

Steps:

1. In a large skillet saute onions in olive oil on med heat until translucent but not browned.
2. Add the shrimp and cook for 1 min. Stir.
3. Add the paprika, salt, bouillon cube, wine and Tabasco. Stir and Cook for 1 minute.
4. Make a slurry with 1/4 - 1/2 cup water and corn starch-(mix together in small cup until the cornstarch is dissolved). Stir into the shrimp.
5. Cook until the sauce thickens and the shrimp are pink. Taste the sauce and add more salt or Tabasco if desired.
6. Do not over cook or they will become chewy. Serve in deep side with crusty Bread on the side for dipping. Add more hot sauce or Tabasco, or even Jalapeno peppers, if you like it really hot

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