Portuguese Shrimp

This dish is super easy to make, and so delicious! I think every Portuguese family has their own version of how to prepare this shrimp dish.  At our parties and  family gatherings , shrimp usually makes an appearance towards the end of the meal. Don´t ask me why, I have no idea, but it works, so no need to change it! These are also served as a "petisco" a snack, accompanied by chilled wine or cold beers, can you see why this is a great dish for summer? The ingredients are very few, and I would suggest some good rustic bread for sopping up the sauce. One other thing, we like to use shrimp with the heads and shell on, are you still with me? The heads and shells give extra flavor to the sauce, if you are squeamish, and prefer food with no heads on it, by all means, buy peeled frozen shrimp. This is one of our favorite dishes at our house, and I hope you give it a try!

1 kilo /2 pounds of medium size shrimp (with shells on)

1 small onion, finely minced (optional)

4 cloves of garlic ,minced finely (or more)

1/2 teaspoon of salt

1/4 cup of olive oil

1/2 to 1 tablespoon paprika

1 cup of white wine  (or beer)

1 chicken bouillon cube

1/2 to 1 tablespoon of Piri Piri or your favorite hot sauce

1 tablespoon parsley (finely minced for garnish)

Preparation

In a medium skillet, add the olive oil, heat to medium and add the onion. Cook onion for about 2 minutes until it becomes translucent but not browned.
Add the garlic and cook for about 30 seconds. Add the shrimp and let cook for 1 minute. Add the butter, Bouillon and paprika. Stir well and cook for 1 minute.
Add the wine, stir and let come to a boil on medium heat. Add salt. Simmer for a few minutes longer until the shrimp turns pink. Add the piri piri hot sauce
Cook for a few minutes for the wine to evaporate. Add more piri piri if desired. Garnish with parsley. Serve with crusty bread.


recipe found here