Best Portuguese Shrimp Recipes

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 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 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 (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 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.

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).

CAMARAO MOZAMBIQUE (PORTUGUESE-STYLE SHRIMP)

Steps:

• Saute onion in the butter until almost browned; reduce heat slightly and add garlic, parsley, and turmeric.
• Saute another 5 minutes then add water and saffron water.
• Cover and simmer for 5 more minutes.
• Stir in wine and lemon juice; bring mixture to a boil, then reduce heat and simmer about 5 minutes to cook off some of the alcohol.
• Add shrimp, salt, black pepper to taste and crushed red peppers.
• Cook about 5 minutes or until shrimp have just turned pink and are still juicy and tender.
• This is normally served in small bowls with crusty bread for dipping, or it could be served over rice.

RISSóIS DE CAMARãO (PORTUGUESE SHRIMP TURNOVERS)

Steps:

• MAKE THE PASTRY:.
• In a 2-quart saucepan, place the milk, butter, and salt. Warm over medium-high heat until the milk is scalded, not boiling. Reduce the heat to medium-low.
• Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove.
• Turn the dough out onto a lightly floured work space. Using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger. (Don't overwork the dough.) Divide the dough in half, forming two balls, and cover with an inverted bowl. Set aside to cool to nearly room temperature.
• MAKE THE FILLING:.
• Melt the butter in a 1-quart saucepan. Add the onion and sauté over medium-high heat until lightly golden, about 10 minutes.
• Reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. Stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg.
• Combine the cornstarch or flour with the water. Stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes. (Don't over cook or the cornstarch will break down and the mixture will loosen.) Stir in the chopped shrimp, heat through for 1 minute, and remove from heat. Set aside to cool completely.
• ASSEMBLE AND FRY THE PASTRIES:.
• Take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut disks of dough.
• Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used.
• COOK THE PASTRIES:.
• Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside.
• Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C) or until a bit of the pastry sizzles when slipped inches Fry the rissóis, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature.

PORTUGUESE SPICY SHRIMP

Steps:

• 1. In a large skillet saute onions in olive oil on med heat until translucent but not browned.
• 2. Add the shrimp and cook for 1 min. Stir.
• 3. Add the paprika, salt, bouillon cube, wine and Tabasco. Stir and Cook for 1 minute.
• 4. Make a slurry with 1/4 - 1/2 cup water and corn starch-(mix together in small cup until the cornstarch is dissolved). Stir into the shrimp.
• 5. Cook until the sauce thickens and the shrimp are pink. Taste the sauce and add more salt or Tabasco if desired.
• 6. Do not over cook or they will become chewy. Serve in deep side with crusty Bread on the side for dipping. Add more hot sauce or Tabasco, or even Jalapeno peppers, if you like it really hot

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 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 GRATIN OF SHRIMP AND SPINACH

Steps:

• 1. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat until it shimmers. Add the shrimp and cook, stirring occasionally, until just opaque, 3 to 5 minutes. Transfer to a large bowl and set aside. 2. Lower the heat to medium, drizzle in another tablespoon of the oil if the skillet is dry, and add the spinach. Cook, stirring often, until it gives off no more liquid, 8 to 10 minutes. Transfer to a colander to cool. 3. Drizzle the remaining tablespoon of oil into the skillet and add the onion. Cook, stirring occasionally, until golden, 7 to 10 minutes. Add the garlic and presunto and cook for 2 minutes more. Pour in the port and let it burble until almost evaporated, 1 to 2 minutes. Scrape the mixture into the bowl containing the shrimp. 4. Position the rack to the center of the oven and crank the heat to 350°F (175°C). 5. Reduce the heat under the skillet to medium-low and warm the butter in the skillet until it melts. Add the flour and cook, stirring continually, for 2 to 3 minutes, being mindful it doesn't color. Slowly add the warm milk, whisking vigorously. Bring the sauce to a boil over medium heat, then reduce the heat to low, and simmer, whisking continually, until it's the consistency of a creamy bisque and has no floury taste, 5 to 7 minutes. Season with salt and pepper to taste and scrape it into the shrimp bowl. 6. When the spinach is cool, squeeze it in cheesecloth to remove excess moisture, add it to the shrimp mixture, and mix well. Spoon the filling into a shallow 2-quart ovenproof baking dish, top with the cheese, and bake until bubblingly hot and mottled with brown, 20 to 30 minutes. Let sit for 10 minutes before serving. Get more deliciousness at Portuguese Gratin of Shrimp and Spinach Recipe | Leite's Culinaria

PORTUGUESE GRILLED SHRIMP

Steps:

• 1.Place shrimp in large heat resistant bowl, sprinkle with salt and lemon juice. 2.Place olive oil,hot pepper oil, and garlic in a small saucepan. Heat, over low-moderate setting for 5 minutes. Remove from heat and set aside for 10 minutes. 3.Add parsley and cilantro,pour over shrimp,cover bowl with plastic wrap and chill for 1 hour, tossing every 20 minutes. 4.Soak skewers in warm water for 30 minutes then place shrimp on skewers with tails curved around bodies,(4-5 per skewer). 5.Grill, over medium flame, 2-3 minutes on each side, until shrimp are orange and tail shells are slightly charred. Serve as explained in introduction.

PORTUGUESE STYLE SHRIMP

Steps:

• 1. Add butter to saucepan and melt. Add onion and garlic and saute until translucent. Add beer, hot sauce, and con azafran. Cook 3 minutes. Add shrimp and cook until done. Add lemon juice.
• 2. Remove shrimp with slotted spoon. Boil sauce until reduced and thickened. Serve over shrimp garnish with cilantro. Serve over rice or noodles

PORTUGUESE GRATIN OF SHRIMP AND SPINACH

Steps:

• Cook shrimp in olive oil until just done; put in a bowl.
• Add spinach to pan; cook down; put in a metal bowl; cool.
• Add onion to pan with garlic and ham; saute.
• Add port; remove and add to shrimp.
• Add butter to pan; melt; add flour to milk; pour in; cook until thick.
• Meanwhile put another metal pan over spinach and crush out all water.
• Add to shrimp.
• In Pam sprayed baking pan, mix sauce with spinach mixture; season with salt and white pepper; top with cheese.
• Bake 30 minutes at 350 degrees Fahrenheit.

PORTUGUESE FISH AND SHRIMP STEW

Steps:

• SALT fish and shrimp
• IN a clap pot (panela is pot )IF you don't have a clay pot use a large cast iron or large soup pot. GREASE the bottom of the pot,, arrange a layer of sliced onion, arrange piece of fish and shrimp,a layer of tomatoes and peppers,REPEAT ,REPEAT to fill the pan.
• PLACE the coconut milk and palm oil. FINALLY the soft coriander and basil, tied by a string.
• AFTER YOU COMPLETE the cooking ,remove the coriander and basil string out.
• SERVE it with white rice and scoop the fish and vegts,over the rice and the fish sauce ,over the rice . Chop fresh parsley and top it. SERVE a glass of white wine. MUTO GOSTO.

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 EASY SHRIMP MOZAMBIQUE RECIPE

Steps:

• In a medium mixing bowl, add garlic, saffron (or sazon goya), crushed red pepper, turmeric, salt and pepper and mix gently. Add 2 tablespoons butter and 1 tablespoon olive oil to pan, add onion and cook onion until transparent (4-5 min) over medium heat, add contents of bowl, stir and cook another 1-2 minutes. Add wine or beer, bring to boil and reduce for 2 minutes over medium high heat. Add shrimp, parsley and rest of butter, cook over medium heat until shrimp are done, serve over rice. Recipe & Photo Credit: BakinBaby, food.com