This is a quick meal that my family has been making for years and I love it! You can vary the heat from mild to burn your lips off depending on your preference. Enjoy!
2 lbs large raw shrimp, with shell (a must!) and deveined
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup fish stock, or beer, or white wine
1 tbsp. sweet pimento paste (see picture below)
1 tbsp. hot pimento paste (1:1 sweet to hot pimento paste ratio for medium spicy)
1 tbsp. flat parsley, chopped
About 1 tbsp. coconut oil, choose a brand with a very mild coconut flavour…enough to thoroughly cover the bottom of a large pan
Fresh ground salt and pepper
*Add coconut oil to a large frying pan, medium-high heat. Sauté onions and garlic until onions are translucent.
*Add the sweet and hot pimento paste, plus the stock or beer or wine, salt and pepper and stir. Bring to a simmer.
*Add shrimp. Allow shrimp to cook in the liquid and toss gently until thoroughly pink (about 5 minutes).
* Add parsley and toss.
*Remove the shrimp from the liquid once cooked, and allow the liquid to reduce for another 5 minutes. Pour sauce on shrimp and add a bit more parsley.
Note: although some may expect the shells to be a pain to peel when eating, you’ll find they act as a great vessel to carry the spicy sauce into your mouth. Get messy. Obrigado!