Fish And 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 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

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.

FISH AND PORTUGUESE SHRIMP

Steps:

• Over medium heat, place large skillet; allow to get hot, but not smoking.
• Add the oil; then add the sausage; saute, stirring constantly, for about 4 minutes or until the sausage is browned.
• Remove the sausage to a paper towel-lined plate to drain.
• Change the heat to low; add onion to the skillet.
• Cook, stirring often, for about 10 minutes or until onion is soft and golden.
• Add in the garlic and red pepper flakes; toss for 1 minute.
• Add in the chopped tomato and cook for 30 seconds, stirring constantly.
• Add the wine and scrape the browned bits stuck to the bottom of the pan; increase heat to high and bring mixture to a boil.
• Boil the sauce for 1 minute.
• Add the cooked sausage, raw shrimp, and red snapper fillet chunks.
• Cook about 6 minutes, or until the shrimp are pink and the fish flakes.
• Add the pasta; toss to coat and heat the pasta, about 1 minute.
• Season with salt and pepper to taste.
• Serve on individual plates; sprinkle with parsley and mint.