Best Azorean Portuguese Recipes

Azorean (Portuguese) image

Provided by Snowbaby

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (2 1/2 kg) box frozen shrimp (21-30 count works best)
1 large onion, peeled and quartered
1 head garlic, peeled and cloves cut in half
1/4 cup table salt
1/2 cup portugese crushed red pepper sauce (Pimenta) or 6 tablespoons Tabasco sauce (more if you want more heat)
2 cups water

Steps:

In a pasta/stock pot place frozen block of shrimp along with water.
***If you are using fresh shrimp be sure to rinse and clean the shrimp before cooking making sure that the shell is still intact.
Cover shrimp with water and follow remaining instructions for cooking.
Add remaining ingredients.
On high heat, place a lid on the top of the pot.
Allow for block of ice/shrimp to thaw completely.
Once the shrimp are loose, stir to mix all ingredients well.
Place heat at a low temperature as to simmer the shrimp for 2 hours.
This ensures that all the flavors blend well otherwise you may eat them immediately.
If there are leftovers be sure to refrigerate.
You can eat them cold or warm them back up in original broth for the next day.
Enjoy.

PORTUGUESE PIRI-PIRI CHICKEN AZOREAN STYLE image

Yield 4-6

Number Of Ingredients 12

1 (3 1/2-pound) chicken, flattened (Chicken thighs and drumsticks can also be used)
Marinade
1/8 cup Olive Oil
¼ cup Pimenta Moida Chili Paste*.
1/8 cup White wine
½ tsp sea salt
¼ tsp black pepper
1 tsp sweet paprika (ideally Spanish smoked paprika)
2 Garlic cloves - minced
3 Bay leaves
1/4 tsp Piri-piri hot sauce or crushed red chilis
"Pimenta moida" is a Portuguese fermented pepper paste that is available in the international section of many grocery stores. Ferma brand- available in Canada or Gonsalves in USA. If neither available an Asian chili paste will work. It can also be ordered on-line via Portuguese specialty shops.

Steps:

In large glass bowl, combine all Marinade ingredients; mix well. Add to chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead. Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes. Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced. Enjoy with a nice glass of Vinho Verde. Saúde!