Total TimePrep: 20 min. Cook: 20 min.
Thank you everyone for the reviews. This recipe has been in our family over 40yrs. My grandma and mom and dad have now passed away but i make it often.. I like seeing peoples variations. Some portuguese people use the saffron to color the dish. Most portuguese people growing up were poor and the sazon goya and paprika would add the flavor profile and color. We also would always make this dish with lg or xl shrimp shell on. Something about the shell on cooking in the broth. Sucking on the shrimp and peeling it. Just held in the flavors better. I'm not sure what a pale ale taste like but you def need the beer for the flavor. Also try with chicken and other seafood added.or just all chicken like my son likes it. Its delicious. Its def a portuguese fav. Don't forget the crusty bread to soak up the sauce. Bon apetit. Thank you again to all who enjoyed my dish.
No comment left
Changes very much needed here! Cooking shrimp for more than a short time makes them rubbery and unappealing! I also eliminated much of the salt: no need for garlic salt, just increase the garlic powder, and I omitted the sazon and mixed my own blend to avoid the extra sodium and MSG. After sautéing the onion, I added the garlic and shrimp, Cooked BRIEFLY, stirring vigorously. I then put the shrimp aside and proceeded to simmer all the sauce ingredients until the flavors were well mingled, about 12 to 15 minutes. Only then did I return the shrimp back to the pot to coat them quickly with the sauce and it was delicious over hot rice. Were it not for the questionable directions, I would have rated it the full five stars. I also intend to make this recipe using chicken in the future, perhaps with some cajun seasoning in place of the paprika.
My family absolutely loved the flavor profile of this dish. The sauce paired well with white rice. Made as is using broth instead of beer as I had none on hand. I sautéed the shrimp until no longer pink and set them on the side. After simmering the sauce I added the shrimp at the very end to coat and heat through. I wouldn't recommend cooking the shrimp as the recipe states or they will be way over cooked. Thank you for sharing this wonderful tasting dish.
Shrimp don't take very long at all to cook, maybe 5 minutes, if even that. Cooking them for 12 to 15 minutes will produce rubber shrimp. (I wonder if this recipe was tested by anyone.) A better idea would be to add the shrimp last and let it cook in the hot liquid until pink, without additional simmering.
We enjoyed this dish. Nice flavor!! I took the shrimp out after sautéing it, then simmered the sauce for 10 minutes. Added the shrimp back in to warm and finished the dish. I did not like that the Goya seasoning as the first ingredient is monosodium glutamate, so I used Sazon seasoning from Marshall Creek Spices.
We halved this recipe for 2 servings and served with brown rice and one packet of the sazon. It was delicious with a very unusual (to us) spice palate. Highly recommended!
I highly adjusted this recipe. I did add seafood and use the 2 packages of sazon (6.33oz) small packages. I only added garlic and onion powder and black pepper absolutely no salt. Turned out good! Wish I could have added a photo
Delicious! Husband loved it and doesn’t give out compliments easily! I did make one mistake, I put the broth and the beer in. So I took 1 1/2 cups of the seasoned broth out and cooked the rice in it. I think I would make the same mistake again! Even the rice was flavorful
I made this last night and we were very disappointed, especially with the high price of shrimp. I followed the recipe exactly. It was extremely salty. It had a very bitter taste (and we used a Pale Ale), and the shrimp were very overcooked. If the sauce was better, this dish could have benefitted by some chopped vegetables in addition to the onions. It was missing something like celery, or green peppers. Altogether, I couldn't recommend it at all.