Portuguese Shrimp with Beer and Garlic: A Traditional Recipe Full of Flavor

Ingredients

For the shrimp

• 1 kg (about 2.2 lb) medium or large shrimp
• Olive oil, as needed
• Salt, to taste
• Black pepper, to taste
• 6 to 8 garlic cloves, thickly sliced
• 1 tsp sweet paprika
• 200 ml (¾ cup + 1 tbsp) Portuguese beer (such as Sagres)
• Juice of ½ lemon
• 1 tbsp butter
• Fresh cilantro, chopped (or parsley)

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Instructions

1. Prep the shrimp:
2. Peel the body of the shrimp, leaving the head and tail on. Season with olive oil, salt and pepper. Mix well and set aside.
3. Prep the garlic:
4. Slice the garlic cloves thickly. Avoid slicing too thin so they do not burn while sautéing.
5. Sear the shrimp:
6. Heat a wide skillet well with a generous drizzle of olive oil. Add the shrimp and sear quickly, browning the outside while keeping the inside still raw. Flip and repeat on the other side.
7. Sauté with garlic:
8. Add the sliced garlic and sweet paprika. Sauté quickly, tossing the shrimp to release the aroma without burning the garlic.
9. Deglaze with beer:
10. Pour the beer into the skillet and let the alcohol cook off. Add the lemon juice and stir gently.
11. Finish the sauce:
12. With the heat still on, add the butter for a glossy, creamy sauce. Turn off the heat and finish with cilantro or chopped parsley.
13. Serve:
14. Serve immediately in a deep clay dish, generously spooned with the sauce. Serve with bread to soak up every bit of flavor.

Tip

The secret to this recipe is how the shrimp is cooked: sear it briefly at first and let it finish cooking in the sauce. That way it stays tender, juicy and full of flavor. Serve piping hot, with plenty of sauce.