Portuguese Shrimp Bisque Recipes

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PORTUGUESE SHRIMP BISQUE RECIPE



Portuguese shrimp bisque recipe image

This shrimp bisque recipe is rich, full of flavour and easy to make. This is a perfect soup to serve guests during a special celebration.

Provided by Nelson Cardoso

Categories     Appetizer

Time 1h10m

Number Of Ingredients 16

2 tbsp olive oil
1 large cooking onion (diced)
2 cloves garlic (minced)
8 cups of water
2.2 lbs (1 kg) thawed black tiger shrimp, deveined with shell on (or other preferred shrimp)
2 bay leaves
1 cup butter (2 sticks)
1 cup all-purpose flour
4 cups clam juice (or fish stock)
1 cup dry white wine
2 tbsp tomato paste
½ tsp worcestorshire sauce
½ tsp piri piri sauce
3 tsp salt
½ tsp freshly ground black pepper
Plain bread croutons for garnish (optional)

Steps:

  • In a large pot, heat the olive oil on medium high.
  • Add the onions and garlic and sauté until the onions are translucent.
  • Add the water and bring to a boil on medium high.
  • Add the shrimp and bay leaves to the boiling water.
  • Once the water starts bubbling again, boil for about 5 minutes.
  • Reduce the temperature to low.
  • Using a slotted spoon, remove the shrimp from the water, set aside and let cool until you can handle the shrimp with your hands.
  • Peel the shrimp, saving the shells.
  • Set the peeled shrimp aside and add the shrimp peels back into the boiling water.
  • Raise the temperature to medium high and cook for 15 minutes.
  • Remove the bay leaves.
  • Pour the broth through a cheese cloth, over a sieve into a large bowl.
  • Set the shrimp broth aside.
  • In the same pot (now empty) heat the butter on medium until it's liquified.
  • Sprinkle in the flour and whisk until the flour and butter form a paste.
  • Keep whisking slowly for about 5 minutes or until the paste develops a nutty smell and light beige colour (this is a blond roux used to thicken the soup).
  • Add in the clam juice, white wine, tomato paste, Worcestershire sauce, piri piri sauce, salt, pepper and the shrimp broth.
  • Whisk everything together well and bring to a boil on medium high.
  • Keep whisking until the soup starts to thicken.
  • Reduce the temperature to medium, cover and simmer for 15 minutes (uncover and whisk every couple of minutes).
  • Chop the cooked shrimp (each shrimp into about 3 pieces).
  • Shut off the heat, add the shrimp pieces to the soup/bisque and stir.
  • Pour the hot shrimp bisque into bowls and garnish with croutons and freshly ground pepper.
  • Enjoy!

PORTUGUESE SHRIMP



Portuguese Shrimp image

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

2 tablespoons olive oil
1 medium onion, sliced
1/2 cup chopped green pepper
1 cup tomato sauce
1/2 cup orange juice
1/4 cup diced pimientos, drained
1/2 teaspoon grated orange zest
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds uncooked shrimp (16-20 per pound), peeled and deveined
4 cups hot cooked rice
Minced fresh parsley, optional

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 SHRIMP



Portuguese Shrimp image

Wonderful tasting shrimp. Easy to make.

Provided by Dave

Categories     World Cuisine Recipes     European     Portuguese

Time 45m

Yield 8

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, or more as needed
1 onion, chopped
3 cloves garlic, minced
1 (12 fluid ounce) can ale, divided
5 sprigs parsley, stemmed and chopped
2 teaspoons tomato paste
2 teaspoons Portuguese hot pepper sauce (pimenta)
1 cube chicken bouillon
1 teaspoon ground paprika
2 pounds unpeeled large shrimp, deveined
1 teaspoon kosher salt

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

SHRIMP MOZAMBIQUE



Shrimp Mozambique image

This is a delicious Portuguese dish that my mom used to make for us all the time. A good crusty bread is a must to sop up the sauce. If you love bold, savory flavors, you'll love shrimp Mozambique.

Provided by Melissa Rapoza Fragoza

Categories     World Cuisine Recipes     European     Portuguese

Time 45m

Yield 6

Number Of Ingredients 11

½ cup butter
1 large onion, chopped
10 cloves garlic, chopped
1 (12 ounce) can beer
¼ cup dry white wine
3 (1.41 ounce) packages sazon seasoning with saffron (such as Goya® Azafran)
hot sauce
salt to taste
1 pound large shrimp, shells left on
3 cups cooked white rice, or to taste
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
  • Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
  • Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 28.7 g, Cholesterol 155.7 mg, Fat 16.3 g, Fiber 0.9 g, Protein 15.5 g, SaturatedFat 10 g, Sodium 3277.2 mg, Sugar 1.3 g

PORTUGUESE SHRIMP BISQUE



Portuguese Shrimp Bisque image

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

4 (8 ounce) bottles clam juice (or 1 qt fish stock or water)
1 lb fresh medium shrimp
2 tablespoons olive oil or 2 tablespoons butter
1 large onion, chopped
2 garlic cloves, chopped
1 carrot, chopped
2 tomatoes, peeled and chopped
1/2 cup white wine
1 tablespoon brandy or 1 tablespoon port wine
1/4 cup raw rice
salt and pepper
1 tablespoon fresh parsley, chopped

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

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