Portuguese Shrimp

• 1 Table spoon Olive Oil
• 1 Onion Chopped
• 3 Cloves Garlic minced
• 1 can beer
• 5 springs parsley chopped
• 2 Teaspoons Crushed red pepper
• 1 Cube Chicken bouillon
• 2 pounds unpeeled shrimp
• 1 teaspoon salt
• 2 teaspoons tomato paste

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes.
2. Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes