Portuguese Garlic Shrimp
This fiery, tomato-based Portuguese garlic shrimp dish will leave your lips tingling. Made with a ton of garlic, white wine, and peri-peri spice blend it is easy, relatively quick, and damn delicious.
Servings 4 approx people
Ingredients
- 1 - 1 1/2 lbs shrimp shells off, de-veined
- 2 tbsp olive oil or more
- 3 tbsp butter
- 8 cloves garlic fresh, minced
- 1/2 medium onion diced
- 2 tbsp tomato paste
- 2 tsp peri-peri spice mix more if you want it extra spicy
- 3/4 cup white wine dry
- 1 cup chicken broth
- 1/4 cup cilantro chopped
Instructions
- Season shrimp with a heavy pinch of salt and toss.
- In a pan over medium heat add olive oil. Once heated up add the shrimp and sear for 2-3 minutes on each side (for extra large shrimp, less time for smaller shrimp). Remove and place on the side *Don't worry if they aren't completely cooked through, in fact aim to pull them out before they are. They will simmer in the sauce for a few minutes at the end.
- Lower the heat to medium-low. To the same pan add butter, garlic, and onions. Season with 1/2 tsp of salt. Cook until soft and fragrant 2-3 minutes.
- Add tomato paste and cook down until it is deeper in color approx 7 minutes. In the last 2 minutes of cooking add the peri peri spice blend.
- Deglaze the pan with wine and cook for 3 minutes on medium heat. Add chicken broth and cook for another 5 minutes until broth has reduced and is no longer watery.
- Add back the shrimp +. any residual juices that formed in the plate or bowl. Add cilantro and cook for another 3 minutes until shrimp are cooked. Serve immediately as is or over rice.