PORTUGUESE SPICY SHRIMP-sursa
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Ingredients:
1 large shallot, minced finely
4 cloves garlic, minced finely
3 tablespoons olive oil
1 lb shrimp, leave the shells on
1 cup white wine, I used Vinho Verde, water or stock can be used instead
1 lemon, juiced
1 tablespoon piri piri, or your favorite hot sauce
handful parsley for garnish
1 packet Goya Sazon Con Culantro y Achiote
Preparation:
In a large frying pan, heat the olive oil over low heat. Add the shallot, cook over medium-low heat (about a 4 on our gas stove) until soft, about 4 minutes. Add the garlic, stir, and cook for a minute. Sprinkle the Goya Sazon over the onion, and garlic; add the shrimp. Stir, and continue cooking over medium low heat, for 5 minutes; stirring often. Add the white wine, lemon juice, and piri piri, stir, lower heat to a simmer and cook until shrimp are cooked; about 5 – 8 minutes, depending on how large they are. At this point, I remove the shrimp, and continue cooking the broth until it is slightly reduced, and a bit thicker than when I started. It will take about 3 – 5 minutes. I then return the shrimp to the pan, stir, and turn off the heat. I like to let it sit for about 10 minutes, to really marriage the flavors. Then I gently reheat, stir in the parsley, and remove from the heat. Serve. Eat.
Ingredients:
1 large shallot, minced finely
4 cloves garlic, minced finely
3 tablespoons olive oil
1 lb shrimp, leave the shells on
1 cup white wine, I used Vinho Verde, water or stock can be used instead
1 lemon, juiced
1 tablespoon piri piri, or your favorite hot sauce
handful parsley for garnish
1 packet Goya Sazon Con Culantro y Achiote
Preparation:
In a large frying pan, heat the olive oil over low heat. Add the shallot, cook over medium-low heat (about a 4 on our gas stove) until soft, about 4 minutes. Add the garlic, stir, and cook for a minute. Sprinkle the Goya Sazon over the onion, and garlic; add the shrimp. Stir, and continue cooking over medium low heat, for 5 minutes; stirring often. Add the white wine, lemon juice, and piri piri, stir, lower heat to a simmer and cook until shrimp are cooked; about 5 – 8 minutes, depending on how large they are. At this point, I remove the shrimp, and continue cooking the broth until it is slightly reduced, and a bit thicker than when I started. It will take about 3 – 5 minutes. I then return the shrimp to the pan, stir, and turn off the heat. I like to let it sit for about 10 minutes, to really marriage the flavors. Then I gently reheat, stir in the parsley, and remove from the heat. Serve. Eat.
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