Portuguese Shrimp Food

SHRIMP MOZAMBIQUE

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
• Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

PORTUGUESE SHRIMP MOZAMBIQUE

Steps:

• Heat oil in cast iron skillet. Add onion and garlic and cook until fragrant (2 mins). Add wine and cook until reduced by half (4 mins)
• Add shrimp and cook until no longer pink (4 mins). Add butter and season with salt and pepper to taste.
• Meanwhile mix the sauce ingredients and whisk to combine.
• Stir in sauce and cook until heated through (2 mins)
• Sprinkle with fresh parsley and serve over white rice

SHRIMP RISSOLES

Steps:

• For the dough: Pour the water, margarine and the salt in a saucepan. Bring to a boil over high heat. When starts boiling, reduce to low heat and add the flour. Stir constantly with a wooden spoon until the dough forms a compact ball.
• Turn off the heat, place the dough on a table and allow to cool to room temperature. Knead the dough with your hands and set aside.
• For the filling: Meanwhile, place the shrimp in a saucepan with water seasoned with a bunch of parsley and an unpeeled small onion. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 5 to 6 minutes. When the shrimps are cooked, drain them with a skimmer and let cool slightly. Place the shrimp and a bunch of parsley in a food processor and pulse until slightly chopped.
• In a bowl, dissolve the flour in 50 ml (1/4 cup) milk. In another saucepan, pour the milk, the dissolved flour, nutmeg, pepper, salt and margarine. Bring to a low heat and stir with a spoon until obtain a creamy mixture. Then, add the chopped onion and simmer more 3 to 4 minutes, stirring occasionally. Turn off the heat and add the chopped shrimp. Mix and let cool slightly.
• Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the filling in the center of each circle. Fold the dough in half over the filling, and press the edges together to seal.
• In a bowl, whisk the eggs with a fork. Dip the rissoles on beaten egg and coat them in breadcrumbs. Heat the oil in a deep fryer. When the oil is hot, add the rissoles and fry them until golden. Once they are fried, place them on a plate with absorbent paper.
• Serve the shrimp rissoles with carrot rice and lettuce salad.

PORTUGUESE SHRIMP BISQUE RECIPE

Steps:

• In a large pot, heat the olive oil on medium high.
• Add the onions and garlic and sauté until the onions are translucent.
• Add the water and bring to a boil on medium high.
• Add the shrimp and bay leaves to the boiling water.
• Once the water starts bubbling again, boil for about 5 minutes.
• Reduce the temperature to low.
• Using a slotted spoon, remove the shrimp from the water, set aside and let cool until you can handle the shrimp with your hands.
• Peel the shrimp, saving the shells.
• Set the peeled shrimp aside and add the shrimp peels back into the boiling water.
• Raise the temperature to medium high and cook for 15 minutes.
• Remove the bay leaves.
• Pour the broth through a cheese cloth, over a sieve into a large bowl.
• Set the shrimp broth aside.
• In the same pot (now empty) heat the butter on medium until it's liquified.
• Sprinkle in the flour and whisk until the flour and butter form a paste.
• Keep whisking slowly for about 5 minutes or until the paste develops a nutty smell and light beige colour (this is a blond roux used to thicken the soup).
• Add in the clam juice, white wine, tomato paste, Worcestershire sauce, piri piri sauce, salt, pepper and the shrimp broth.
• Whisk everything together well and bring to a boil on medium high.
• Keep whisking until the soup starts to thicken.
• Reduce the temperature to medium, cover and simmer for 15 minutes (uncover and whisk every couple of minutes).
• Chop the cooked shrimp (each shrimp into about 3 pieces).
• Shut off the heat, add the shrimp pieces to the soup/bisque and stir.
• Pour the hot shrimp bisque into bowls and garnish with croutons and freshly ground pepper.
• Enjoy!

PORTUGUESE-STYLE SHRIMP IN GARLIC RECIPE - (3.8/5)

Steps:

• Peel the shrimp and marinate them with the salt, parsley and lime juice for a few minutes. Meanwhile, mash or chop the garlic. Cover the bottom of a deep fry pan with olive oil and heat over medium high heat. Add the garlic and cook just until tender-about 1 minute-being careful not to burn it. Add the shrimp and cook, stirring constantly, for approximately 10 minutes or until cooked through. Serve with lots of French bread for dipping into the sauce.

PORTUGUESE FISHERMAN'S SHRIMP AND CHORIZO

Steps:

• Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.
• Heat the chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.

PORTUGUESE SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and green pepper; cook until onion starts to turn brown, about 10 minutes. Stir in tomato sauce, orange juice, pimientos, zest, salt and pepper. Bring mixture to a boil, reduce heat and simmer 5 minutes. Add shrimp; simmer, covered, until shrimp turn pink, 4-5 minutes. Serve with rice.Sprinkle with parsley if desired.

PORTUGUESE SHRIMP AND SCALLOPS

Steps:

• Melt butter and oil in a large skillet over medium heat.
• Add garlic and saute for one minute.
• Increase heat to high and add mushrooms. Saute until done.
• Add tomato paste and stir.
• Add wine and lemon juice and bring to a boil.
• Add shrimp and green onions. Cook one minute, stirring constantly.
• Add scallops and cook 3 minutes or until scallops are opaque.
• Season with salt and pepper and garnish with parsley.

PORTUGUESE SHRIMP AND SAUSAGE SOUP

Steps:

• Place all ingredients in crock pot except for shrimp. Gently stir until well combined and vegetables are covered in cooking liquid. Cover and cook on low 6 to 9 hours until veggies are tender.
• Turn heat to high and add shrimp pushing them under the liquid. Cover and cook for an additional 15 minutes or until shrimp are cooked through. Garnish with cilantro.

PORTUGUESE SHRIMP

Steps:

• 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.
• Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.

PORTUGUESE (ACOREAN) SHRIMP

Steps:

• Place saucepan on burner at med. high heat, add olive oil and onions, saute until translucent (about 4-5 min.).
• Add garlic, pimenta and tomato paste stir until blended. You may have to thin this mixture out a little bit with some of the beer/wine.
• Add 1/2 of the parsley.
• Add shrimp, stir and saute for 2-3 minutes coating the shrimp with the tomato/pimenta mixture.
• Add remaining beer/wine and add water, just enough to cover.
• Cook on med. heat for approximately 10 minutes or until the shells are easily peeled from the shrimp. (note: I have been known to leave this on my stove for an hour or more. As long as there is still juice covering the shrimp they are okay. For some unknown reason you can't seem to over cook them).
• Use a slotted spoon to remove the shrimp from the cooking liquid and serve with remainder of parsley sprinkle over.
• Hint reserve the cooking liquid. It can be used: (a) to store leftover shrimp, if any, to reheat; (b) to cook white rice in (wonderful flavour); or (c) to dip crusty fresh bread into.

PORTUGUESE SHRIMP BISQUE

Steps:

• Bring clam juice to a boil, add shrimp and simmer until shrimp are pink.
• Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent.
• Add vegetables, wine and brandy to reserved broth and bring to a boil.
• Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2" pieces.
• Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft.
• Puree the soup mixture in a blender or food processor.
• Reheat the soup, adding the remaining shrimp and oil.
• Stir in the parsley and serve.

PORTUGUESE SPICY SHRIMP

Steps:

• In a large frying pan with oil, saute the onions and garlic for several minutes. Add all of the spices, parsley, chicken bouillon, tomato paste, pepper sauce, and half of the beer and let the sauce simmer for approximately 5 minutes.
• Once simmered, add the shrimp and remaining beer. Taste the sauce and adjust the seasonings to suite your taste. Once the sauce has been absorbed by the shrimp and the shrimp have turned pink, remove from the pan and serve.