Ingredients

• 1 tablespoon extra-virgin olive oil , or more as needed
• 1 onion , chopped
• 3 cloves garlic , minced
• 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
• 1 , 12 fluid ounce
• 2 pounds unpeeled large shrimp , deveined
• 1 teaspoon kosher salt

Instructions

1. 1 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.
2. 2 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 per serving