I love this. I made this last night and it could be one of the best things I have made yet. There is such an authentic taste and smell to this. There are cheap and amazing ingredients in this that I never had used. I found some Sazon in my pantry and I just tried it. It has such an rich and powerful flavor that I am now addicted to it. I added the Sazon to my chicken and it made such a great crust. I used more garlic just because. I used white wine to deglaze and I have used the sauce so much. I think that this is a truly authentic and rich dish. I was cooking it when a Portuguese family friend was at my house and he said that it smelled and tasted like the real deal. I think that the Sazon packet can be used to add flavor to anything and it will be good. I did not use the lemon while cooking because I did not think it would do much. I ended up squeezing it over the top. For the hot sauce I used Sriracha because I love the really hard taste that it brings. I can't wait to make this again.
- 1 large shallot, minced finely
- 4 cloves garlic, minced finely
- 3 tablespoons olive oil
- 1 lb shrimp, leave the shells off
- 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
- 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.
- 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.