This is a popular Portuguese recipe that is made differently around Portugal. My family is from the Azores islands, so we love using pimento paste in our recipes. This paste makes the difference and there are many varieties, some are spicier and some are saltier. One of the most popular brands is Ferma, and you can find it at specialty grocery stores and some big box stores like Food Basics.
Another key thing about this dish is that it is best to use shrimp with the peel on. That’s why I recommend zipperback shrimp because they are super easy to peel but the flavours really marinate into the shrimp. This is one of those dishes that tastes even better the longer it sits in the marinade. This sauce is perfect to dip some nice crusty sourdough.
Season the shrimp with sea salt, black pepper, and Piri Piri spice.
Heat 1 tbsp of olive oil on medium heat and add the diced onions. Cook for a few minutes then add in another tbsp of olive oil and the garlic. Cook for another couple of minutes.
Add the rest of the olive oil and stir in the shrimp. Cook for one minute then add the beer, tomato paste, and pimento paste. Simmer for 8- 10 minutes on low heat. Then stir in the parsley and set aside.
Garnish with a squeeze of lemon juice and fresh parsley.
Pimento paste is a traditional Portuguese ingredient. Usually sold in a glass jar, the popular brand is Ferma. Can be found at grocery stores like Food Basics.