Portuguese Style Sauteed Shrimp Recipe

white wine

🥗Healthier: chicken broth

💰Cheaper: water + vinegar

Chicken broth adds flavor while being lower in alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers heart-healthy fats.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without extra cost.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro provides a fresh flavor at a lower price.

Heat 2 tablespoons of olive oil in a fry pan over medium heat.

Chop 1 small onion finely and add it to the pan, letting it sweat with the olive oil.

Add 6 crushed cloves of garlic to the pan and stir.

Add 2 small chopped or sliced red hot peppers to the mixture.

Stir in 1 tablespoon of tomato paste and fry it all around.

Pour in 3/4 cup of vin verde and bring the heat up, stirring.

Add 1/2 teaspoon of salt and 1 teaspoon of powdered sweet paprika.

Stir in 1 tablespoon of pdpv and 1/2 teaspoon of honey to balance acidity.

Add 1 kilo of medium-sized shrimp with heads on, cooking on medium heat.

Let the shrimp cook until they turn orange halfway up, then flip each shrimp over.

Cover the pan and let the shrimp cook for 5 minutes, but no longer to avoid chewiness.

Remove the cooked shrimp to another container.

Increase the heat to reduce the sauce until dried patches appear, indicating it's ready.

Strain the sauce through a strainer into another container for a clear sauce.

Add 2 tablespoons of unsalted butter to the strained sauce and return it to the heat, stirring.

Return the cooked shrimp to the pan and add a squirt or two of fresh lemon juice.

Add sliced lemon wedges and fresh parsley to the shrimp and sauce.

Stir to incorporate everything and turn off the heat to avoid overcooking.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens