Portuguese Acorean Shrimp

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

Place saucepan on burner at med.

High heat , add olive oil and onions , saute until translucent.

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.

Add 1 / 2 of the parsley.

Add shrimp , stir and saute for 2-3 minutes coating the shrimp with the tomato / pimenta mixture.

Add remaining beer / wine and add water , just enough to cover.

Cook on med.

Heat for approximately 10 minutes or until the shells are easily peeled from the shrimp.

Use a slotted spoon to remove the shrimp from the cooking liquid and serve with remainder of parsley sprinkle over.

Hint reserve the cooking liquid.

It can be used: to store leftover shrimp , if any , to reheat.

To cook white rice in.

Or to dip crusty fresh bread into.

olive oil, onion, garlic cloves, ground pepper, red pepper paste, tomato paste, beer, fresh parsley, water, shrimp