Portuguese Style Shrimp In Garlic Recipe 385 Recipes

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 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 (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.