Portuguese in origin, this spicy, spice-rich shrimp dish is named for its former African colony. Serve over rice for a quick & easy weeknight dinner.
Yield: serves 4
- 4 tbsp. unsalted butter
- 2 lb. jumbo shrimp, peeled and deveined, tails left intact
- Kosher salt and freshly ground black pepper, to taste
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tsp. ground annatto
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 12 oz. beer, preferably lager
- 8 tbsp. hot sauce, preferably Frank's Red Hot
- Chopped parsley, for garnish
- Lemon wedges, to serve
- Cooked rice, to serve (optional)
- Melt 2 tbsp. butter in a 12″ skillet over medium-high heat. Season shrimp with salt and pepper. Working in 2 batches, add shrimp and cook, turning once, until just pink, about 2 minutes; transfer to a bowl and set aside.
- Heat remaining butter in skillet. Add onions and garlic; cook, stirring occasionally, until soft, about 6 minutes. Stir in annatto, coriander, cumin, and oregano and cook until fragrant, about 1 minute. Add beer and bring to a boil; cook, until reduced by half, 8-10 minutes. Stir in hot sauce and cook until sauce is slightly thick, about 4 minutes.
- Add reserved shrimp and cook until warmed through, 2-3 minutes more. Season with salt and pepper; garnish with parsley and serve with lemon wedges over rice, if you like.