Embark on a culinary journey to Portugal with this delectable Portuguese Prawn and Chorizo dish, a symphony of flavors that will tantalize your taste buds. Succulent prawns and spicy chorizo sausage dance together in a vibrant tomato and white wine sauce, creating a harmonious blend of seafood and spice. This main course is not only visually appealing but also a sensory delight, perfect for a special occasion or a cozy dinner at home.
Accompanying this main attraction are four additional recipes that will elevate your Portuguese dining experience. Begin your meal with the traditional Portuguese bread, Broa, featuring a dense and flavorful crumb that pairs perfectly with the prawn and chorizo dish. For a refreshing side, indulge in the vibrant flavors of Portuguese Salad, a medley of crisp lettuce, juicy tomatoes, and tangy vinaigrette dressing.
Complement your meal with the aromatic and savory Portuguese Garlic and Parsley Potatoes, roasted to perfection with a crispy exterior and fluffy interior. And to satisfy your sweet cravings, whip up the delightful Portuguese Almond Cake, a moist and nutty dessert that will leave you wanting more.
This collection of recipes provides a comprehensive Portuguese dining experience, allowing you to indulge in the rich flavors and culinary traditions of this beautiful country.
ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA
Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don't have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.
Provided by Kay Chun
Categories pastas, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
- Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
- Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
- Drizzle with oil and serve with lemon wedges.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams
PORTUGUESE PRAWN AND CHORIZO
I am posting this recipe today, it is simple, quick, easy and light. You could add more to it to make it a more substantial meal, but my hubby was going away on business and prefers a light meal before he goes away
Provided by The Flying Chef
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the 3 tablespoons olive oil, red wine vinegar, honey and lemon juice in a screw top jar, shake well to combine.
- In a wok or large fry pan heat a small amount of oil, cook chorizo until paprika oil starts to release from the sausage. Add onion to pan and cook for a couple of Min's.
- Add prawns, half the dressing, tomato paste, lemon juice and paprika cook until prawns are pink.
- Add asparagus, green onion, sugar and parsley, cook until asparagus is just tender and it is heated through.
- Makes for a light meal for 4 or to make it more substantial serve with green salad and crusty bread.
- It is a very versatile dish in the sense you can use up what ever veg you have in your fridge add as much or as little as you like.
Nutrition Facts : Calories 425.9, Fat 24.3, SaturatedFat 6.2, Cholesterol 216.4, Sodium 579.6, Carbohydrate 17.4, Fiber 3.6, Sugar 9.4, Protein 35.4
SHRIMP AND CHORIZO IN GARLIC SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
- Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.
PRAWN & CHORIZO QUESADILLA
Pack this flavourful prawn, chorizo and chipotle filling into quesadillas to make a tasty Mexican-inspired snack or lunch. They're perfect for a light supper, too
Provided by Esther Clark
Categories Lunch, Snack, Supper
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a pan. Fry the onion and pepper for 10 mins. Add the chorizo and fry for 5 mins more. Stir in the garlic, chipotle paste, cumin, ground coriander and prawns, then fry for 2 mins more. Add the lime juice and season.
- Spread the mixture over 1 tortilla and top with the second tortilla. Heat a frying pan over a high heat. When hot, add the quesadilla and cook on each side for 1-2 mins. Cut into four and serve with guacamole, if you like.
Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 2.3 milligram of sodium
LEMONY PRAWN & CHORIZO RICE POT
Spanish classic paella is given a healthy makeover and a good kick of heat - diet-friendly and fresh
Provided by Sarah Cook
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.
- Uncover, then stir - the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.
Nutrition Facts : Calories 381 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2.2 milligram of sodium
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcrowd the pan. If you add too many prawns or chorizo to the pan, they will not cook evenly.
- Cook the prawns until they are just cooked through. Overcooked prawns will be tough and rubbery.
- Serve the dish immediately. This is when the prawns and chorizo are at their best.
Conclusion:
This Portuguese prawn and chorizo dish is a flavorful and easy-to-make meal that is perfect for a quick weeknight dinner. With its combination of succulent prawns, spicy chorizo, and fragrant vegetables, this dish is sure to please everyone at the table. So next time you're looking for a delicious and satisfying meal, give this Portuguese prawn and chorizo recipe a try. You won't be disappointed!
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