Portuguese Shrimp Recipes

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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 FISHERMAN'S SHRIMP AND CHORIZO



Portuguese Fisherman's Shrimp and Chorizo image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
8 ounces chorizo, casing removed and chopped
1 starchy potato, peeled and chopped
1 medium onion, chopped
1 carrot, peeled and chopped
3 to 4 cloves garlic, chopped or thinly sliced
1 Fresno or Holland pepper, thinly sliced
2 tablespoons chopped fresh thyme
1 bay leaf
1 small bunch flat-leaf kale, leaves stripped and chopped
Freshly grated nutmeg
1 (15-ounce) can chick peas, drained
1 (15-ounce) can diced tomatoes or diced tomatoes with chiles
3 cups chicken stock
Kosher salt and freshly ground black pepper
1 1/2 pounds medium shrimp, deveined and stemmed
Juice of 1 lemon
Portuguese rolls, for serving

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-STYLE SHRIMP IN GARLIC RECIPE - (3.8/5)



Portuguese-style Shrimp in Garlic Recipe - (3.8/5) image

Provided by bns0607

Number Of Ingredients 6

2 pounds shrimp, without heads
1 1/2 heads garlic, chopped very fine or mashed
Salt
Lime juice
Parsley, chopped to taste
Spanish olive oil, preferably virgin

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.

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 (ACOREAN) SHRIMP



Portuguese (Acorean) Shrimp image

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

2 tablespoons olive oil
1 medium onion, chopped fine
3 garlic cloves, chopped fine (or more if you like)
2 tablespoons hot ground pepper, paste (Pimenta)
1 tablespoon red pepper paste
2 tablespoons tomato paste
8 ounces beer (preferably a lager or 3/4 cup white wine)
3 tablespoons chopped fresh parsley
1 -2 cup water
1 lb shrimp, 18/20 size peel on (I prefer zipperback headless shrimp, although my husband prefers the traditional head on 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.

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



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

PORTUGUESE SPICY SHRIMP



Portuguese Spicy Shrimp image

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

2 lbs large raw shrimp, with the shell & deveined
1 small onion, finely chopped
3 garlic cloves, minced
5 sprigs parsley, finely chopped
1 teaspoon paprika
1 teaspoon salt
1 chicken bouillon cube
1 1/2 teaspoons hot pepper sauce (or to taste)
1 1/2 teaspoons tomato paste
1 (10 ounce) bottle beer
oil (enough to cover the base of the pan)

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.

SHRIMP MOZAMBIQUE



Shrimp Mozambique image

This shrimp Mozambique recipe was passed down from my grandma and is frequently made in our Portuguese culture. Variations include adding other seafood, such as clams, mussels or scallops. I've also made it with chicken since my kids will not eat seafood. -Christina Souza, Brooksville, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

3 tablespoons olive oil
1 medium onion, finely chopped
6 garlic cloves, minced
2 pounds uncooked shell-on shrimp (16-20 per pound)
2 envelopes sazon with coriander and annatto
2 teaspoons garlic salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 bay leaf
1 bottle (12 ounces) beer or 1-1/2 cups chicken broth
1 teaspoon lemon juice
1/4 cup ketchup
3 tablespoons chopped fresh parsley
Hot cooked rice

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and shrimp; cook 1 minute longer. Stir in seasonings. Add beer and lemon juice; bring to a boil. Reduce heat. Simmer, uncovered, until shrimp turn pink, 10-15 minutes. Stir in ketchup and parsley; discard bay leaf. Serve with rice.

Nutrition Facts : Calories 223 calories, Fat 9g fat (1g saturated fat), Cholesterol 184mg cholesterol, Sodium 1190mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

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Top Asked Questions

How do you cook shrimp in Portuguese cooking sauce?
Featuring garlicky shrimp cooked in white wine and a spicy tomato, paprika, and chili pepper sauce, this famous Portuguese recipe is so easy to love. 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).
How do you make a shrimp boil with pimenta sauce?
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.
What is Portuguese shrimp Mozambique?
Portuguese Shrimp Mozambique is a favorite Portuguese dinner recipe. Ready in less than 30 minutes, it is typically served over white rice or french fries. My dad used to make the BEST Shrimp Mozambique when we were little. It’s is made with fairly common ingredients like butter, shrimp, and the key ingredient – beer!
What is your best shrimp boil recipe?
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.

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