Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place saucepan on burner at med. high heat, add olive oil and onions, saute until translucent (about 4-5 min.). | 2. Add garlic, pimenta and tomato paste stir until blended. You may have to thin this mixture out a little bit with some of the beer/wine. | 3. Add 1/2 of the parsley. | 4. Add shrimp, stir and saute for 2-3 minutes coating the shrimp with the tomato/pimenta mixture. | 5. Add remaining beer/wine and add water, just enough to cover. | 6. Cook on med. heat for approximately 10 minutes or until the shells are easily peeled from the shrimp. (note: I have been known to leave this on my stove for an hour or more. As long as there is still juice covering the shrimp they are okay. For some unknown reason you can't seem to over cook them). | 7. Use a slotted spoon to remove the shrimp from the cooking liquid and serve with remainder of parsley sprinkle over. | 8. Hint reserve the cooking liquid. It can be used: (a) to store leftover shrimp, if any, to reheat; (b) to cook white rice in (wonderful flavour); or (c) to dip crusty fresh bread into. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	3		chopped	-	-	-	-
pepper	2	tablespoons	ground	34.638000000000005	8.8251	1.4338	0.4499
red pepper paste	1	tablespoon		-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
beer	8	ounces		620.48	8.4224	31.36	50.4672
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
water	1 -2	cup		0.0	0.0	0.0	0.0
shrimp	1			321.8674	4.1253	61.6988	4.5787

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.