PORTUGUESE SHRIMP
I received this recipe nearly 40 years ago from a co-worker who was raised in Portugal. She made this Portuguese shrimp dish for an office potluck and everyone wanted the recipe! It is easy to make, impressive to serve, and delicious. The sauce is also good served on fish fillets. -Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 336 calories, Fat 7g fat (1g saturated fat), Cholesterol 184mg cholesterol, Sodium 566mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
PORTUGUESE-STYLE SHRIMP IN GARLIC RECIPE - (3.8/5)
Provided by bns0607
Number Of Ingredients 6
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 SPICY SHRIMP
This recipe is my family's favorite. I make it for every celebration because it's easy, delicious and meant to be shared. You can make it as mild or as spicy as you like just by adding more Tabasco sauce. Basically it's like a party in a pan. Make sure you have fresh crusty bread for dipping into the sauce.
Provided by Suzy Chaves
Categories Seafood Appetizers
Number Of Ingredients 10
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 (ACOREAN) SHRIMP
A classic "snack" enjoyed by my husband's family while playing cards a few hours after a meal.
Provided by canadianfoodie
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 227.3, Fat 8.2, SaturatedFat 1.3, Cholesterol 220.9, Sodium 324.9, Carbohydrate 9.2, Fiber 1.7, Sugar 2.2, Protein 25.1
PORTUGUESE SHRIMP
Wonderful tasting shrimp. Easy to make.
Provided by Dave
Categories World Cuisine Recipes European Portuguese
Time 45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 6.3 g, Cholesterol 172.9 mg, Fat 2.9 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 0.5 g, Sodium 614 mg, Sugar 2.9 g
PORTUGUESE FISHERMAN'S SHRIMP AND CHORIZO
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
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 BISQUE
I originally served this to our gourmet group as a first course. Fortunately, I had made extra, because everyone wanted seconds in spite of knowing there was 3 more course yet to come. I was very pleased they liked the soup but disappointed because my husband and I were looking forward to leftovers for the next day!
Provided by Lorac
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 361.3, Fat 8.6, SaturatedFat 1.1, Cholesterol 143.2, Sodium 1482.9, Carbohydrate 44, Fiber 3.1, Sugar 11.7, Protein 18.9
PORTUGUESE SPICY SHRIMP
This is a family favorite. We serve it with a plain white rice that will absorb the delicious sauce....finger licking. Sometimes we decorate the platter with whole boiled eggs.
Provided by Chef Gorete
Categories Portuguese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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