Best 10 Portuguese Shrimp Recipes

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 SPICY SHRIMP

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.

PORTUGUESE SHRIMP AND SCALLOPS

Steps:

• Melt butter and oil in a large skillet over medium heat.
• Add garlic and saute for one minute.
• Increase heat to high and add mushrooms. Saute until done.
• Add tomato paste and stir.
• Add wine and lemon juice and bring to a boil.
• Add shrimp and green onions. Cook one minute, stirring constantly.
• Add scallops and cook 3 minutes or until scallops are opaque.
• Season with salt and pepper and garnish with parsley.

CAMARAO MOZAMBIQUE (PORTUGUESE-STYLE SHRIMP)

Steps:

• Saute onion in the butter until almost browned; reduce heat slightly and add garlic, parsley, and turmeric.
• Saute another 5 minutes then add water and saffron water.
• Cover and simmer for 5 more minutes.
• Stir in wine and lemon juice; bring mixture to a boil, then reduce heat and simmer about 5 minutes to cook off some of the alcohol.
• Add shrimp, salt, black pepper to taste and crushed red peppers.
• Cook about 5 minutes or until shrimp have just turned pink and are still juicy and tender.
• This is normally served in small bowls with crusty bread for dipping, or it could be served over rice.

RISSóIS DE CAMARãO (PORTUGUESE SHRIMP TURNOVERS)

Steps:

• MAKE THE PASTRY:.
• In a 2-quart saucepan, place the milk, butter, and salt. Warm over medium-high heat until the milk is scalded, not boiling. Reduce the heat to medium-low.
• Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove.
• Turn the dough out onto a lightly floured work space. Using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger. (Don't overwork the dough.) Divide the dough in half, forming two balls, and cover with an inverted bowl. Set aside to cool to nearly room temperature.
• MAKE THE FILLING:.
• Melt the butter in a 1-quart saucepan. Add the onion and sauté over medium-high heat until lightly golden, about 10 minutes.
• Reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. Stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg.
• Combine the cornstarch or flour with the water. Stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes. (Don't over cook or the cornstarch will break down and the mixture will loosen.) Stir in the chopped shrimp, heat through for 1 minute, and remove from heat. Set aside to cool completely.
• ASSEMBLE AND FRY THE PASTRIES:.
• Take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut disks of dough.
• Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used.
• COOK THE PASTRIES:.
• Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside.
• Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C) or until a bit of the pastry sizzles when slipped inches Fry the rissóis, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature.

PORTUGUESE SHRIMP AND SAUSAGE SOUP

Steps:

• Place all ingredients in crock pot except for shrimp. Gently stir until well combined and vegetables are covered in cooking liquid. Cover and cook on low 6 to 9 hours until veggies are tender.
• Turn heat to high and add shrimp pushing them under the liquid. Cover and cook for an additional 15 minutes or until shrimp are cooked through. Garnish with cilantro.

PORTUGUESE SPICY SHRIMP

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 GRILLED SHRIMP

Steps:

• 1.Place shrimp in large heat resistant bowl, sprinkle with salt and lemon juice. 2.Place olive oil,hot pepper oil, and garlic in a small saucepan. Heat, over low-moderate setting for 5 minutes. Remove from heat and set aside for 10 minutes. 3.Add parsley and cilantro,pour over shrimp,cover bowl with plastic wrap and chill for 1 hour, tossing every 20 minutes. 4.Soak skewers in warm water for 30 minutes then place shrimp on skewers with tails curved around bodies,(4-5 per skewer). 5.Grill, over medium flame, 2-3 minutes on each side, until shrimp are orange and tail shells are slightly charred. Serve as explained in introduction.

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.