Portuguese Spicy Crab 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 SPICY CRAB

Steps:

• Clean the cooked crab as per the directions on the package. Separate the claws and divide the middle section of the crab into 2 pieces. Save any of the juices from the crab. Slightly crush the claw shells using a nut cracker to make eating easier.
• Saute all of the ingredients except for the crab and the ketchup, in hot oil for 5 minutes. Add the crab pieces and the juices from the shell to the spices. Cover the crab with the ketchup and cook for aproximately 20 minutes, stirring occassionally. Taste the sauce and adjust seasonings to suit your taste.
• Remove the whole parsley and hot peppers (if using) before serving. Platter may be decorated with hard boiled eggs and parsley. Serve with plain white rice.

SHRIMP MOZAMBIQUE (PORTUGUESE SPICY SHRIMP)

Steps:

• In a large frying pan, heat oil on medium heat. Sauté onions and garlic until softened, approximately 1 minute.
• Add in salt and paprika and continue sautéing for 1 minute.
• Add in pimenta moida or hot sauce of choice and stir until fully combined.
• Add in the shrimp and sauté until they start to turn light pink.
• Pour in the wine and let simmer for 1 minute on low heat. The wine will evaporate slightly and create a thicker sauce.
• Season to taste with additional pimenta moida or hot sauce as desired. Pimenta moida already has salt added, so you want to taste the sauce before adding more salt.
• Stir in fresh chopped parsley. Serve with lemon wedges and enjoy!