This spicy, tomato-based dish brings a bold punch of garlic and peri-peri heat. It is a quick-cooking meal that works perfectly as a sophisticated appetizer or a hearty main course.
List of ingredients
- 1 – 1 1/2 lbs shrimp (shells off, de-veined) – use large or extra-large for best texture.
- 2 tbsp olive oil (or more) – used for the initial high-heat sear.
- 3 tbsp butter – adds richness and carries the garlic flavor.
- 8 cloves garlic (fresh, minced) – must be fresh for the authentic punch.
- 1/2 medium onion (diced) – provides a sweet aromatic base.
- 2 tbsp tomato paste – concentrated for a deep red color and umami.
- 2 tsp peri-peri spice mix (more if you want it extra spicy) – a fiery African-Portuguese blend.
- 3/4 cup white grape juice mixed with 1 tbsp lemon juice – a non-alcoholic substitute for dry white wine.
- 1 cup chicken broth – creates the body of the sauce.
- 1/4 cup cilantro (chopped) – adds a fresh, citrusy finish.
step-by-step instructions
- Season the Shrimp: Season shrimp with a heavy pinch of salt and toss to coat evenly.
- Sear the Meat: In a pan over medium heat add olive oil. Once heated up add the shrimp and sear for 2-3 minutes on each side (for extra large shrimp, less time for smaller shrimp). Remove and place on the side. Do not worry if they aren’t completely cooked through; aim to pull them out before they are, as they will simmer in the sauce at the end.
- Sauté the Aromatics: Lower the heat to medium-low. To the same pan add butter, garlic, and onions. Season with 1/2 tsp of salt. Cook until soft and fragrant for 2-3 minutes.
- Cook the Paste: Add tomato paste and cook down until it is deeper in color for approximately 7 minutes. In the last 2 minutes of cooking, add the peri peri spice blend to avoid burning the spices.
- Deglaze the Pan: Deglaze the pan with the white grape juice and lemon mixture and cook for 3 minutes on medium heat. Add chicken broth and cook for another 5 minutes until the broth has reduced and is no longer watery.
- Combine and Simmer: Add back the shrimp along with any residual juices that formed on the plate. Add cilantro and cook for another 3 minutes until shrimp are cooked through. Serve immediately.
Optimal Shrimp Selection
Choosing Between Fresh and Frozen
Fresh shrimp offer the most delicate texture, but high-quality flash-frozen shrimp are often just as good. If using frozen, ensure they are completely thawed in the refrigerator overnight or under cold running water.
Prioritizing Shrimp Size
Extra-large shrimp are recommended because they withstand the searing process without overcooking quickly. Smaller shrimp can become rubbery if seared and then simmered, so adjust your timing accordingly.
Proper Patting and Drying
Always pat your shrimp dry with paper towels before seasoning and searing. Excess moisture creates steam in the pan, which prevents the shrimp from developing a golden-brown crust.
Understanding the Spice Profile
The Composition of Peri-Peri
Peri-Peri is a blend based on the African Bird’s Eye Chili, often combined with paprika, garlic, and oregano. It provides a complex heat that is both sharp and herbaceous.
Adjusting the Heat Level
If you prefer a milder dish, start with one teaspoon of the spice blend and taste the sauce before adding more. For those who enjoy extreme heat, adding a pinch of cayenne pepper can intensify the fire.
Substituting the Spice Blend
If you cannot find a pre-made blend, combine smoked paprika, garlic powder, onion powder, and crushed red pepper flakes. Add a pinch of dried oregano to mimic the authentic Portuguese flavor profile.
Advanced Cooking Techniques
The Science of Searing
Searing the shrimp first creates a Maillard reaction, which develops deep savory flavors. Removing them before they are fully cooked prevents them from becoming tough during the final simmering stage.
Toasting the Tomato Paste
Cooking the tomato paste for 7 minutes removes the raw, metallic taste associated with canned products. This process caramelizes the natural sugars, resulting in a richer, darker red sauce.
Managing the Deglazing Process
Deglazing involves adding liquid to a hot pan to loosen the browned bits of food stuck to the bottom. These bits, known as fond, contain concentrated flavor that thickens and enhances the final sauce.
Serving and Pairing Ideas
Grain-Based Accompaniments
Serving these shrimp over steamed Basmati or Jasmine rice allows the grains to absorb the spicy garlic sauce. For a more traditional approach, use a side of fluffy white rice.
Bread for Sauce Absorption
A toasted baguette or a piece of crusty sourdough bread is ideal for soaking up the remaining sauce. Brush the bread with olive oil and grill it for a few minutes before serving.
Fresh Vegetable Pairings
Balance the intensity of the garlic and spice with steamed broccoli, sautéed spinach, or a crisp garden salad. The neutrality of green vegetables complements the boldness of the peri-peri sauce.
Customizing the Recipe
Adding Garden Vegetables
You can add diced bell peppers or sliced zucchini during the aromatic sauté phase. These vegetables add texture and a hint of sweetness that balances the spice.
Using Alternative Broths
While chicken broth is standard, a high-quality vegetable broth is an excellent substitute. Avoid seafood-specific broths, as they can make the dish overly fishy and mask the garlic.
Swapping Fresh Herbs
If cilantro is not your preference, fresh flat-leaf parsley is a suitable alternative. Parsley provides a cleaner, more subtle brightness that doesn’t compete with the spice blend.
Storage and Preservation
Refrigeration Guidelines
Store leftover shrimp in an airtight container in the refrigerator for no more than two days. Seafood degrades quickly, and the texture will change if kept longer.
Safe Reheating Methods
Avoid reheating shrimp on the stove over high heat, as this will lead to rubbery meat. The microwave is the best option; heat on medium power in short bursts until just warmed through.
Freezing Considerations
It is generally not recommended to freeze this dish once the shrimp are cooked. The freezing and thawing process breaks down the protein structure of the shrimp, resulting in a mushy texture.
Troubleshooting Common Issues
Fixing a Watery Sauce
If the sauce remains too thin after reducing, simmer it for an additional 2-3 minutes without the shrimp. You can also stir in a small knob of cold butter at the end to emulsify and thicken the liquid.
Balancing Overly Spicy Sauce
If the peri-peri blend makes the dish too hot, stir in a teaspoon of honey or brown sugar. The sweetness neutralizes the capsaicin and rounds out the flavor profile.
Preventing Rubbery Shrimp
Rubbery shrimp are usually a result of overcooking. Ensure you remove the shrimp from the pan during the first sear when they are still translucent in the center.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, frozen shrimp work perfectly as long as they are fully thawed and patted dry before they hit the pan.
How do I store the leftovers?
Place them in a sealed container and keep them in the fridge for 1 to 2 days maximum.
What if I don’t have peri-peri spice?
You can create a substitute using smoked paprika, red chili flakes, garlic powder, and a bit of dried oregano.
Can I use a different oil?
Olive oil is preferred for flavor and smoke point, but avocado oil or grapeseed oil also work well for searing.
Is there a substitute for butter?
You can use a plant-based butter alternative or increase the amount of olive oil, though the sauce will be less creamy.
Print
Portuguese Garlic Shrimp
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This fiery, tomato-based Portuguese garlic shrimp dish features a bold blend of garlic, non-alcoholic white wine, and peri-peri spice for a tingling, delicious flavor.
Ingredients
- 1 – 1 1/2 lbs shrimp (shells off, de-veined)
- 2 tbsp olive oil
- 3 tbsp butter
- 8 cloves garlic (fresh, minced)
- 1/2 medium onion (diced)
- 2 tbsp tomato paste
- 2 tsp peri-peri spice mix
- 3/4 cup non-alcoholic white wine
- 1 cup chicken broth
- 1/4 cup cilantro (chopped)
Instructions
- Season: Season shrimp with a heavy pinch of salt and toss.
- Sear: In a pan over medium heat add olive oil. Once heated up add the shrimp and sear for 2-3 minutes on each side. Remove and place on the side.
- Sauté: Lower the heat to medium-low. To the same pan add butter, garlic, and onions. Season with 1/2 tsp of salt. Cook until soft and fragrant 2-3 minutes.
- Concentrate: Add tomato paste and cook down until it is deeper in color approx 7 minutes. In the last 2 minutes of cooking add the peri peri spice blend.
- Deglaze: Deglaze the pan with non-alcoholic white wine and cook for 3 minutes on medium heat. Add chicken broth and cook for another 5 minutes until broth has reduced and is no longer watery.
- Finish: Add back the shrimp and any residual juices. Add cilantro and cook for another 3 minutes until shrimp are cooked.
Notes
Serve immediately as is or over rice. Use fresh garlic for the best result.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dinner, Tapas
- Method: Stovetop
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 165 mg