Portuguese Prawn And Chorizo Recipes
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.
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
PORTUGUESE FISHERMAN'S SHRIMP AND CHORIZO
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
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.
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From leitesculinaria.com
5/5 (2)Total Time 30 minsCategory EntreeCalories 333 per serving
- Heat a large skillet over medium heat. Add the chorizo and cook until crisp and the oil is released, 4 to 7 minutes. Use a slotted spoon to move the chorizo to a bowl.
- Add the olive oil to the skillet and reduce the heat to medium-low. Cook the garlic until just starting to color, about 1 minute.☞TESTER TIP: If your chorizo does not release much oil after frying, you can add a few tablespoons olive oil to produce a nice amount of sauce to allow for dipping with the final dish.
- Increase the heat to high, stir in the shrimp and chile flakes and toss for 1 minute. Add the lemon juice and chorizo and toss until the shrimp are opaque, 1 to 3 minutes more.
- Sprinkle the zest and parsley over the shrimp and serve immediately with crusty bread and chargrilled lemon halves for squeezing.
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From goodfood.com.au
Servings 4Total Time 30 minsCategory Lunch
- 1. Using a stick blender, process the roasted capsicum, saffron and its soaking liquid, onion, garlic and paprika in a bowl or jug until smooth. Season with salt and pepper. Heat the oil in a shallow, lidded casserole dish over medium heat. Cook the capsicum mixture for about for 5-10 minutes until thickened, stirring frequently. Add the chorizo to the pan.
- 2. Cook for 3 minutes, then stir in the wine and bring to the boil over medium-high heat. Add the stock and return to the boil. Simmer for 5 minutes. Season to taste with salt and pepper. Stir in the prawns, then add the mussels and stir until well combined. Cover with the lid and cook for 2 minutes or until prawns are just cooked and mussels have opened. Scatter the parsley over the top and serve with crusty bread.
HOME STYLE PORTUGUESE SHRIMP AND CHORIZO - SUGARLOVESPICES
From sugarlovespices.com
Reviews 1Servings 2Cuisine PortugueseCategory Fish
- Heat up olive oil, toss in chorizo and saute for a couple of minutes turning them so they get coated on both sides with the oil.
- Add in green onion and cook for a minute or until they turn translucent. Toss in paprika, bay leaf, chili flakes, garlic, 8 g of the cilantro and saute for a couple of minutes on medium heat until garlic starts to turn golden in color, 1 minute.
- Pour in wine and 3/4 of the tomatoes, stir cook for another minute then add shrimp and stir to make sure they get well coated with the sauce. Toss in the rest of the tomatoes and cover, let simmer for about four minutes or until shrimp start to turn opaque and tails curl in a bit.
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PRAWN AND CHORIZO SKEWERS WITH LEMON DIP - FLAVOUR AND SAVOUR
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5/5 (2)Category AppetizerCuisine SpanishCalories 60 per serving
PORTUGUESE BAKED STUFFED SHRIMP RECIPE - SIZZLING EATS
From sizzlingeats.com
4.7/5 (3)Total Time 28 minsCategory AppetizerCalories 148 per serving
- The key to making this recipe is make sure all your ingredients (besides the wine, shrimp, parsley & butter) and finely ground.
- Your food processor will be your best friend for this recipe because you will be using it to grind your Ritz crackers finely. Add Ritz to your food processor and grind until fine. Add ground Ritz to a large bowl and set aside.
- Once your chourico mixture is finely ground (almost to a paste), add it to a frying pan with the wine, and brown for about 3-5 minutes or until fragrant.
SMOKY PRAWN AND CHORIZO ‘PAELLA’ RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (568)Category DinnerCuisine SpanishTotal Time 20 mins
- Add the chorizo to a cold frying pan and cook over a medium heat for about 4 minutes until the fat starts to release. Increase the heat, add the onion and cook for 2 minutes, then add the peppers and cook for 3 minutes more, stirring occasionally.
- Add the tomato purée and smoked paprika into the pan and cook for 1 minute. Pour in the hot stock or water and the peas, plus the prawns if using raw ones (if cooked, add in the next step). Bring to the boil and simmer for 1-2 minutes.
- Finally stir in the grains (plus the prawns if using cooked), and cook, stirring, for 3-4 minutes until piping hot. Serve scattered with parsley, with lemon wedges, if using.
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- In a large heavy pot heat the oil over medium high heat until hot. Cook the chorizo, stirring, until browned about 4 minutes. Transfer the chorizo to a plate with a slotted spoon, reserving the fat in the pot. Stir in the potatoes and cook, stirring occasionally, until golden, about 12 minutes. Stir in the onion and garlic and cook until golden, about 6 minutes. Stir in the wine and the clams and boil, covered, until the clams open wide, 10 to 12 minutes.
SPANISH CHORIZO AND SHRIMP PASTA - SAVOR THE BEST
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5/5 (5)Total Time 30 minsCategory Main DishCalories 622 per serving
- Fill a large pot with salted water and bring to a boil over high heat. Add the dry pasta and cook according to manufacturer’s instructions.
- Add shallots and cook until lightly wilted, about 2-3 minutes. Add the garlic and cook just until the garlic becomes fragrant, about 30-seconds then add the salt, pepper and paprika.
- Stir in the wine and cook for 1-2 minutes to burn off the alcohol. Add the fish broth and whisk in the tomato paste.
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