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Portuguese (Acorean) Shrimp

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“A classic "snack" enjoyed by my husband's family while playing cards a few hours after a meal.”

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 medium onion, chopped fine
  • 3 garlic cloves, chopped fine (or more if you like)
  • 2 tablespoons hot ground pepper, paste (Pimenta)
  • 1 tablespoon red pepper paste
  • 2 tablespoons tomato paste
  • 8 ounces beer (preferably a lager or 3/4 cup white wine)
  • 3 tablespoons chopped fresh parsley
  • 1 -2 cup water
  • 1 lb shrimp, 18/20 size peel on (I prefer zipperback headless shrimp, although my husband prefers the traditional head on shrimp)


  1. Place saucepan on burner at med. high heat, add olive oil and onions, saute until translucent (about 4-5 min.).
  2. Add garlic, pimenta and tomato paste stir until blended. You may have to thin this mixture out a little bit with some of the beer/wine.
  3. Add 1/2 of the parsley.
  4. Add shrimp, stir and saute for 2-3 minutes coating the shrimp with the tomato/pimenta mixture.
  5. Add remaining beer/wine and add water, just enough to cover.
  6. Cook on med. heat for approximately 10 minutes or until the shells are easily peeled from the shrimp. (note: I have been known to leave this on my stove for an hour or more. As long as there is still juice covering the shrimp they are okay. For some unknown reason you can't seem to over cook them).
  7. Use a slotted spoon to remove the shrimp from the cooking liquid and serve with remainder of parsley sprinkle over.
  8. Hint reserve the cooking liquid. It can be used: (a) to store leftover shrimp, if any, to reheat; (b) to cook white rice in (wonderful flavour); or (c) to dip crusty fresh bread into.

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