Fish And Portuguese Shrimp Recipes

PORTUGUESE SHRIMP BISQUE RECIPE

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!

BAKED FISH WITH SHRIMP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
• Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
• Bake, uncovered, for 20 to 25 minutes.

PORTUGUESE SHRIMP MOZAMBIQUE

Steps:

• 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). Add butter and season with salt and pepper to taste.
• Meanwhile mix the sauce ingredients and whisk to combine.
• Stir in sauce and cook until heated through (2 mins)
• Sprinkle with fresh parsley and serve over white rice

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 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.