Portuguese Shrimp And Scallops Food

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.

SHRIMP AND SCALLOPS GUMBO (PORTUGUESE STYLE)

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. cover with tin foil for 2 minutes or until done.
• Add shrimp and green onions. re-cover and cook one minute.
• Add scallops and cook 3 minutes or until scallops are opaque.
• Drain most liquid and return to stove.
• Add 2 cans of tamatoe sauce and re-cover for 5 minutes.
• Season with salt and pepper
• Serve over rice (Basmatti recommended).

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
• Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
• Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

SHRIMP MOZAMBIQUE

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and shrimp; cook 1 minute longer. Stir in seasonings. Add beer and lemon juice; bring to a boil. Reduce heat. Simmer, uncovered, until shrimp turn pink, 10-15 minutes. Stir in ketchup and parsley; discard bay leaf. Serve with rice.

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.

SHRIMP AND SCALLOP SAUTé

Steps:

• Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.