Portuguesespicyshrimp Recipes

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.

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!

SPICY SHRIMP MOZAMBIQUE

Steps:

• In pot add olive oil and heat then add the garlic and cook 2 to 3 minutes.
• Add butter and melt.
• Add all remaining ingredients except the shrimp and bring to boil; simmer 5 minutes.
• Taste the sauce and add either more wine or hot sauce depending on how spicy you want to make it.
• Add shrimp and cook additional 5 minutes.
• Serve as is for an appetizer with bread for sauce dipping, or serve along with boiled white rice for a main course.

PORTUGUESE (ACOREAN) SHRIMP

Steps:

• Place saucepan on burner at med. high heat, add olive oil and onions, saute until translucent (about 4-5 min.).
• Add garlic, pimenta and tomato paste stir until blended. You may have to thin this mixture out a little bit with some of the beer/wine.
• Add 1/2 of the parsley.
• Add shrimp, stir and saute for 2-3 minutes coating the shrimp with the tomato/pimenta mixture.
• Add remaining beer/wine and add water, just enough to cover.
• Cook on med. heat for approximately 10 minutes or until the shells are easily peeled from the shrimp. (note: I have been known to leave this on my stove for an hour or more. As long as there is still juice covering the shrimp they are okay. For some unknown reason you can't seem to over cook them).
• Use a slotted spoon to remove the shrimp from the cooking liquid and serve with remainder of parsley sprinkle over.
• Hint reserve the cooking liquid. It can be used: (a) to store leftover shrimp, if any, to reheat; (b) to cook white rice in (wonderful flavour); or (c) to dip crusty fresh bread into.

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.

SHRIMP MOZAMBIQUE

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
• Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

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 SPICY SHRIMP

Steps:

• In a stock pot, warm the oil over moderately high heat. Add the garlic and onions and sauté for 5 minutes.
• Stir in the chilies, tomatoes, salt and pepper, and the shrimp. Cook, stirring and tossing, for 5 minutes.
• Add the tomato juice and scallions and bring the mixture to a simmer. Stir in the parsley and cilantro and cook for 1 minute. Serve hot.