Years ago, one of my close friends shared me her recipe for Kashmiri Garam Masala. It makes me extremely glad to be able to share it with you all.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 1 g |
| Sodium | 614 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this!! Followed exactly but added all of the beer/ale in step 1 and then cooked down (simmered approx 10+ min). Used sambal oelek IPO Portuguese hot pepper sauce. Shrimp cook time (sans shells) was approx 7 min. Oh so delicious!! It has a little heat but oh so good!! Thanks for an amazing recipe Dave!!
This was great! My great grandfather used to make a variation of this dish, the only thing I added was white wine. Very good over rice, and with fish (cod or trout)
Flavorful and easy to make! Followed the recipe but used shelled shrimp and skipped the chili sauce, and it was loved by all at a Portuguese themed dinner. Will definitely make again. There’s enough sauce to go over rice, pasta or bread. So tasty! Thanks Dave!
I added 2 tbs of butter to sauce. Served over rice pilaf.
Def a keeper!!! Only change was I used seafood bouillon but otherwise I did it exactly as written!
Hi this is my account and recipe I made. I lost my old one somehow. The sauce is spelled Portuguese Pimento and not pimenta. Basically it’s just pepper put through a grinder with salt and preservatives. I took a picture so you can find the ingredient. It might be hard to find at your local grocery store. Check the sauce or ethnic isle or even the Mexican isle. You might lucky and find your local Portuguese bakery. The shrimp cooking time is a bit long. Just try to cook until your sauce gets nice and thick though.
amaazing !
Came out great! I used Frank’s Hot Sauce and a Corona for the beer. I didn’t use the bouillon. It was a hit!
Easy and delish
New favorite way to serve shrimp!
This was great! I intended on going strictly off of the recipe, but I forgot to get Ale beer, so I substituted chicken broth! Also, next time I may get a nice bread to eat with it, so I can soak up the juices! I had never made any kind of Portuguese types of food, so I didn’t know what to pair it with! Thanks!
Delicious. Used Amore Chili Pepper Paste in tube in place Portuguese hot pepper sauce. Let sauce cook down before adding shrimp so they do not over cook. Thanks for the recipe.
Excellent! Had to make a few changes. Can’t really get Portuguese hot sauce in Alaska, and we don’t really like spicy, so used Pico Pica taco sauce. For the ale used Guinness Extra stout and it added a bold, savory flavor. Serving over a bed of Farro!
It was delicious!! Made the shrimp exactly as the recipe stated, and it turned out wonderfully. I served it over a bed of Jasmine rice and a seven superfood salad. It was the perfect dinner!!
I made this tonight… the only thing I changed was the ale for white wine… and I used Frank’s Red Hot … it was SUPER good!!
Next time I will double the sauce! This was delicious even with a few substitutions, like basil for the parsley, Srirchoa hot chili sauce for the Portuguese sauce, and soy sauce and white wine for the chicken bouillon. I served this over rice with zucchini and yellow squash.
This is an AMAZING recipe!! For years I’ve tried to recreate the perfect Portuguese shrimp, and I’ve finally found it!!
Sorry I didn’t take picture. Everyone loved it including my mom who usually doesn’t like anything I make. She went for seconds. Everyone wanted more next time I’ll double it. I made it for 8 people
So delicious! Reminded me of a dish that I had in the Azores and I’m happy to be able to recreate it.
This was very good and I will make it again. I didn’t have tomato paste and used some spaghetti sauce I had…and used sriracha sauce for the hot pepper sauce. The shrimp only took half the time to cook, and was great with rice.
Made this today. Love it!! Great recipe.