Portuguese Shrimp

I tried out this recipe for New Years Eve, and again a few weeks ago. I first had this dish on Christmas Eve at the my boyfriend's aunts. Nearing 11 or 12 at night, after we were all stuffed from dinner and desserts, had played games and were almost talked out, a giant pot of spicy shrimp was put in front of us along with chunks of bread. I wasn't sure I could manage more food, but was convinced that this was "the best thing ever". Now I had already been impressed by all of these new Portuguese dishes his family had laid out, but this is by far one of the best things I have EVER eaten! A week or so later, I was looking for something special for New Years Eve, and I made a call to the head cook of his family who gave me the following recipe...

(technically called Shrimp Mozambique)

2 Lbs shrimp Raw with the shell on- very important

1 can beer ( I used Bud)

2 sticks butter

2T paprika

1 tsp salt and pepper

juice from 1/2 of a lemon

1/4 cup fresh parsley

1/2 T garlic

Tabasco to taste

4 small packages Goya seasoning (conazafern- the orange one with shrimp on the package)

In a skillet, melt 2 sticks of butter

 add the can of beer.

Place shrimp in skillet

Add all other ingredients

Cook on Medium heat for about 15 min

Turn off heat

Let shrimp sit in sauce for 1 hour to absorb.

I serve this in a deep bowl, with a side bowl for the shrimp shells and Portuguese bread which I get at the bakery in Ludlow MA. Your fingers will be orange by the end but the sauce is THE BEST part!