PORTUGUESE SPICY SHRIMP

Ingredients:

• 1 large shallot, minced finely
• 4 cloves garlic, minced finely
• 3 tablespoons olive oil
• 1 lb shrimp, leave the shells on
• 1 cup white wine, I used Vinho Verde, water or stock can be used instead
• 1 lemon, juiced
• 1 tablespoon piri piri, or your favorite hot sauce
• handful parsley for garnish
• 1 packet Goya Sazon Con Culantro y Achiote

Preparation:
In a large frying pan, heat the olive oil over low heat.  Add the shallot, cook over medium-low heat (about a 4 on our gas stove) until soft, about 4 minutes.  Add the garlic, stir, and cook for a minute.  Sprinkle the Goya Sazon over the onion, and garlic;  add the shrimp.  Stir, and continue cooking over medium low heat, for 5 minutes;  stirring often.  Add the white wine, lemon juice, and piri piri, stir, lower heat to a simmer and cook until shrimp are cooked;  about 5 – 8 minutes, depending on how large they are.  At this point, I remove the shrimp, and continue cooking the broth until it is slightly reduced, and a bit thicker than when I started.  It will take about 3 – 5 minutes.  I then return the shrimp to the pan, stir, and turn off the heat.  I like to let it sit for about 10 minutes, to really marriage the flavors.  Then I gently reheat, stir in the parsley, and remove from the heat.  Serve. Eat.


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