Portuguese Pica Pau with Garlic Shrimp

Ingredients

• 500g (1.1 lb) beef tenderloin, cut into bite-sized pieces 500g (1.1 lb) beef tenderloin, cut into bite-sized pieces
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 4 pickles, sliced 4 pickles, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons mustard 2 tablespoons mustard
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 cup beer 1 cup beer
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the beef tenderloin with salt, pepper, and minced garlic. Let it marinate for 30 minutes.
2. 2.
   In a large skillet, heat the olive oil and butter over medium heat. Add the marinated beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onion and bell peppers. Sauté until they are softened and slightly caramelized.
4. 4.
   Add the pickles, mustard, Worcestershire sauce, and beer to the skillet. Stir well to combine.
5. 5.
   Return the beef to the skillet and simmer for 10 minutes, allowing the flavors to meld together.
6. 6.
   Meanwhile, in a separate skillet, heat some olive oil over medium heat. Add the shrimp and minced garlic, and cook until the shrimp turn pink and are cooked through.
7. 7.
   Serve the Pica Pau topped with the garlic shrimp and garnish with fresh parsley.

Treat your ingredients with care...

• Beef tenderloin — Make sure to cut the beef into bite-sized pieces to ensure even cooking and tenderness.
• Shrimp — Ensure that the shrimp is peeled and deveined before cooking to remove any unwanted grit or shell.

Tips & Tricks

• For an extra kick of flavor, add a splash of hot sauce to the sauce mixture.
• Serve the Pica Pau with crusty bread or Portuguese rolls to soak up the delicious sauce.
• If you prefer a milder taste, reduce the amount of mustard and Worcestershire sauce.

Serving advice

Serve the Portuguese Pica Pau with Garlic Shrimp as a main course, accompanied by a side of Portuguese rice or crispy fries. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the Pica Pau on a large serving platter, placing the garlic shrimp on top. Sprinkle with fresh parsley for an appealing presentation. Serve with a side of rice or fries to complete the dish.