Portuguese Grilled 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 GRILLED SHRIMP WITH PIRI-PIRI SAUCE

Steps:

• Combine the shrimp and piri-piri sauce in a large resealable plastic bag and toss to coat. Place the bag in a shallow dish and place it in the fridge to marinate, turning it a few times, for several hours.
• Heat a gas or charcoal grill to medium arranging for indirect heat. Thread the shrimp and lemon wedges on skewers and season with salt. Grill the shrimp over indirect heat, turning several times, until just opaque, about 6 minutes. For an extra spike of flavor, brush the skewers with fresh piri-piri sauce just before serving.

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!

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 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.