Portuguese Shrimp

• 1 tablespoon extra-virgin olive oil, or more as needed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (12 fluid ounce) can ale, divided
• 5 sprigs parsley, stemmed and chopped
• 2 teaspoons tomato paste
• 2 teaspoons Portuguese hot pepper sauce (pimenta)
• 1 cube chicken bouillon
• 1 teaspoon ground paprika
• 2 pounds unpeeled large shrimp, deveined
• 1 teaspoon kosher salt

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes.
2. Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.

extravirgin olive oil, onion, garlic, parsley, tomato paste, pepper, chicken bouillon, ground paprika, shrimp, kosher salt

Taken from www.allrecipes.com/recipe/257245/portuguese-shrimp/ (may not work)