Garlicky, spicy, and simple to prepare, this Portuguese favorite is popular for a reason! Using shell-on shrimp is traditional, but shelled shrimp are easier to eat – the choice is yours (I used both). Serve this dish with crusty bread for a satisfying dinner. Enjoy!
Ingredients (Serves 4 with leftovers)
1 1/2 pounds shrimp (thawed if frozen)
1 pound frozen mussels in tomato garlic sauce (see photo below)
2 tablespoons butter
1/2 cup diced onion
4 large garlic cloves, minced
1 teaspoon ground turmeric
1/2 teaspoon saffron
1/4 cup pale ale beer
1 tablespoon sriracha sauce
2 cups peeled, diced potato
1/4 cup fresh cilantro, chopped
1/4 fresh lemon
Step 1) In a medium saucepan, boil diced potatoes in water until fork tender, approximately 8 minutes. Drain and set aside. Keep covered.
Step 2) In a large skillet, saute onion in butter over low heat for 5 minutes. Add frozen mussels and cook over low-medium heat, covered, for 5 more minutes.
Step 3) Add garlic, turmeric, saffron, beer, sriracha sauce, and shrimp. Saute over medium heat, stirring frequently, for 5 minutes or until all shrimp are cooked through. Shrimp should be pink, not opaque.
Step 4) Remove from heat. Gently stir in cooked, diced potato. Squeeze juice from 1/4 fresh lemon over shrimp and potato mixture. Garnish with cilantro. Serve immediately!