Portuguese Shrimp
Portuguese Shrimp
Ingredients
For the Portuguese Shrimp
- 1 cup unsalted butter
- 1/2 cup red onion, chopped
- 8 garlic, cloves, minced
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 3 tablespoons tomato paste
- 1/4 cup fresh cilantro, chopped, plus 2 tablespoons for garnish
- 1 cup chicken or vegetable broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 pounds large shrimp, peeled and deveined, tails on
Instructions
- 1
Melt the unsalted butter in a large skillet or Dutch oven over medium heat. Once melted, add the chopped red onion and cook until softened, about 3 to 4 minutes.
⏱️ 4 min
- 2
Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it. Stir in the olive oil.
⏱️ 2 min
- 3
Deglaze the pan by pouring in the dry white wine, scraping up any browned bits from the bottom of the skillet. Stir in the fresh lemon juice and the tomato paste, mixing until the tomato paste is fully incorporated into the sauce.
⏱️ 3 min
- 4
Stir in the 1/4 cup of chopped fresh cilantro and the chicken or vegetable broth. Season the sauce with garlic powder, salt, and freshly ground black pepper. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 5
Add the large shrimp to the simmering sauce. Cook for 2 to 4 minutes, stirring occasionally, until the shrimp turn opaque and pink/orange. Be careful not to overcook the shrimp, as they can become rubbery.
⏱️ 4 min
- 6
Remove the skillet from the heat. Garnish with the remaining 2 tablespoons of chopped fresh cilantro and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Portuguese Shrimp
Ingredients
For the Portuguese Shrimp
- 1 cup unsalted butter
- 1/2 cup red onion, chopped
- 8 garlic, cloves, minced
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 3 tablespoons tomato paste
- 1/4 cup fresh cilantro, chopped, plus 2 tablespoons for garnish
- 1 cup chicken or vegetable broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 pounds large shrimp, peeled and deveined, tails on
Instructions
- 1
Melt the unsalted butter in a large skillet or Dutch oven over medium heat. Once melted, add the chopped red onion and cook until softened, about 3 to 4 minutes.
⏱️ 4 min - 2
Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it. Stir in the olive oil.
⏱️ 2 min - 3
Deglaze the pan by pouring in the dry white wine, scraping up any browned bits from the bottom of the skillet. Stir in the fresh lemon juice and the tomato paste, mixing until the tomato paste is fully incorporated into the sauce.
⏱️ 3 min - 4
Stir in the 1/4 cup of chopped fresh cilantro and the chicken or vegetable broth. Season the sauce with garlic powder, salt, and freshly ground black pepper. Bring the sauce to a gentle simmer.
⏱️ 3 min - 5
Add the large shrimp to the simmering sauce. Cook for 2 to 4 minutes, stirring occasionally, until the shrimp turn opaque and pink/orange. Be careful not to overcook the shrimp, as they can become rubbery.
⏱️ 4 min - 6
Remove the skillet from the heat. Garnish with the remaining 2 tablespoons of chopped fresh cilantro and serve immediately.
⏱️ 1 min