Make this TUNA & WHITE BEAN SALAD for a protein packed lunch or dinner.
INGREDIENTS
1 can tuna
1 can white beans
1 cup cubed cooked potatoes (optional)
1/4 minced red onion
1 tomatoes
3 tbsp parsley
salt & pepper to taste
1/4 cup olive oil
1/8 cup vinegar
Easy Air Fryer Shrimp takes only minutes to prepare. It’s savory and garlicky. Serve as an appetizer, over pasta, salad or as a main dish.
Ingredients:
2 lbs medium shrimp (peeled and devained)
1 tbsp TASTE PORTUGAL SEASONING
2 tsp olive oil
2 tbsp melted butter
2 tbsp lemon juice
cooking spray
parsely for garnish
Preparation:
Marinate shrimp in seasonings, lemon juice and olive oil for about 3 minutes. Place evenly in Air Fryer. Spray with a lite coating of cooking spray and toss.
Cook at 400 F. for about 5 to 6 minutes or until pink. Place in a bowl and add the butter and mix well. Serve.
This Spicy Shrimp will set your mouth on fire but you’ll love it! Serve as an appetizer or as a main dish over fettuccine pasta or any other favorite pasta.
INGREDIENTS:
2 lbs medium shelled shrimp
2 tbsp butter
1 tbsp white wine
1 tbsp olive oil
2 cloves minced garlic
1/4 tsp salt
1 tsp crushed red pepper flakes
PREPARATION:
Marinate shrimp in wine, salt, and pepper flakes for 3 minutes.
Heat oil and butter until hot. Add garlic and cook until translucent. Add shrimp and stir. Cook for 3 to 5 minutes until fully cooked.
Lulas Reciadas are a classic recipe that you’ll love. This recipe is my TASTE PORTUGAL MORE EASY PORTUGUESE RECIPES.
I learned this recipe from my Mother in Law who passed many years ago. I’ve improvised it a bit. It’s my husband’s favorite which I make for him often.
INGREDIENTS:
2 to 2 lbs cleaned whole squid (cut tentacles into small pieces)
1 medium chouriço sausage (cut into small pieces)
2 to 3 slices of presunto (prosciutto cut into small pieces)
1/4 cup olive oil
1 large onion (chopped)
1 small red pepper diced (optional)
1 bay leaf
4 garlic cloves (minced)
1 to 2 cups very ripe tomatoes (chopped)
1/2 cup white wine
1 teaspoon salt
lemon slices
fresh parsley (chopped)
Preparation:
Saute onion, garlic and pepper in olive oil until golden. Add the chopped tentacles, chouriço, and presunto. Cook for a few minutes and add tomatoes, wine and parsley. Cover and cook for about 10 to 15 minutes until the sauce thickens. Let cool slightly.
Fill each whole squid with the mixture and seal with a toothpick. Place into pan with the remaining sauce and cook on medium for about 20 minutes until tender. Place on serving dish and top with more parsley, and squeeze of lemon juice
Serve over boiled potatoes, fries or rice.
Watch my YOUTUBE CHANNEL FOR THE VIDEO RECIPE.
BOM APETITE!
ORDER SET OF SEASONING HERE: SCAN QR CODE:
My Taste Portugal Seasonings will make all of your Portuguese recipes delicious. Just shake, marinate and season. No mixing of other spices required because I’ve done all the work for you. The classic tastes of Portugal are now here in a convenient and easy to use shaker jar. These seasonings are made with the flavoring spices brought back with the Portuguese explorers from around the world.
Today’s consumers are always looking for convenient, easy to use products with new and unique flavors from around the world. Portugal has been voted the number one vacation destination in the word and the foods of Portugal are loved by everyone. Now they can enjoy the tastes and flavors of Portugal in their own kitchen with these two blends of savory and spicy seasonings.
USE OF PRODUCT
2 tablespoons of spice, oil and white wine.
Make the famous “piri piri spicy chicken” or spicy shrimp with the “spicy” blend.
Perfect for your summer barbeques, ribs, chicken seafood and clambakes!
NOW AVAILABLE AT HOMEGOODS ACCROSS THE USA!
Sprinkle on your eggs and even your French fries for a burst of flavor. Perfect for seafood, vegetables and even soups and stews for a delicious savory flavor.
CONTACT GONSALVES FOODS.COM TO GET IT AT YOUR LOCAL MARKETS
ORDER ONLINE AT LISBONBLUE.ETSY.COM or Amazon
This fresh codfish recipe is simple and delicious! Perfect for lent, meatless Mondays or any day of the week. Feel free to use salt cod if you prefer. Here’s the recipe:
Ingredients
Preparation:
Cut codfish into 4 sections. Season with salt, pepper and lemon juice. Set aside to marinate for a few minutes.
In a skillet, add tomatoes, sliced roasted pepper, butter, chicken stock, wine and let simmer on medium heat for around 5-10 minutes, stirring often, to absorb flavors.
Arrange fish evenly in skillet. Cover the fish with the tomatoes/sauce. Cook for 5 minutes, stir (gently to not break up the fish) and cover with lid. Cook on medium heat for an additional 8-10 minutes or until codfish is flaky and white.
Garnish with Parsley and serve.
Easy and delicious – enjoy!
Pescada Frita is fried “whiting or hake”
I make this fish on Friday’s during lent. It’s a tradition that I carry on from my mother. Every time I make this recipe, it brings me back sweet memories of her cooking it during lent, and inviting my brother’s and sisters over to eat lunch with her. This popular recipe is relatively easy to prepare. You’ll enjoy the fresh sea flavor of the fish because it’s lightly fried and only seasoned with sea salt and a squeeze of lemon. I serve it with my Portuguese tomato rice.
Ingredients:
2 pounds whole fresh, cleaned whiting (sliced into 1/2 inch pieces)
*you can also use frozen fish filet portions but defrost completely*
sea salt
1/2 cup flour
2 eggs (beaten)
1/4 cup vegetable oil
1/8 cup olive oil
1 lemon cut in half
parsley for garnish
Preparation:
Season the fish with salt and let sit for about 5-10 minutes then drizzle with a squeeze of lemon juice. *If you use frozen fish, let defrost completely and pat dry with paper towels to absurb any moisture. Dredge fish portions in flour, then beaten eggs and finally into flour again. Shake off any excess flour. Put aside until ready to fry.
Combine both oils in a large skillet and heat to medium. Be sure the oil is hot enough, or you may find the fish will absorb the grease. Gently place each piece of fish into oil and cook on both sides for about 5 minutes on each side until golden brown.
If you find the fish is browning to quickly, lower heat. Test one piece for doneness by flaking a small portion with a fork. The fish should be flaky white.
Serve with Portuguese Tomato Rice recipe
Here’s a great appetizer to serve with this dish. Sardine Pate, Sao Jorge cheese and fresh home-style bread.
I hope you enjoy this sheet pan Salmon and Asparagus dinner which cooks in only 20-25 minutes. Serve it with a tower of Portuguese Tomato Rice for great presentation.
Make extra because the salmon and asparagus are also delicious served cold as a salad. Enjoy!
Ingredients:
3 or 4 (8 oz) portions of fresh salmon
2 pounds fresh asparagus (washed and edges trimmed)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon crushed black pepper
lemon wedges
Basil Butter
1/4 cup basil leaves
3 cloves garlic
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon lemon juice
fresh dill for garnish optional
Preparation:
Preheat oven to 400 degrees F.
Make the butter first by placing the garlic, basil leaves, salt and lemon juice in food processor. Blend until a paste forms. Add butter and mix well.
Arrange the asparagus flat across a sheet pan. Drizzle with olive oil, salt and pepper and shake pan to coat evenly.
Place the salmon evenly over the asparagus and top with a scoop of basil butter. Place a dill sprig under butter if desired.
Cook for 20-25 minutes until salmon is fully cooked. Drizzle with squeezed juice from lemon wedges.
This shrimp boil was a hit at my family’s cookout! This is a perfect dish for the summer months when it’s too hot to cook because it’s prepared, cooked for only 15-20 minutes, and then served in the same sheet pan. For variety, add a few fresh clams or mussels in the shell! Just adjust the cooking time.
If you prefer, you can even prepare everything the night before, cover with foil and store in the refrigerator to cook the next day. When you’re done eating, just through out the pan for an easy clean up!
Serves 6-10
Ingredients:
2 pounds raw, shelled shrimp
2 – 3 pounds red potatoes (cubed)
1 pound Portuguese chourico or linguica sausage (cut into 1 or 2 inch slices)
4 fresh corn on the cob (cut into 4 pieces)
1 lemon (cut into slices)
SEASONING:
1 tbsp olive oil
1/2 stick melted butter
2 tbsp Taste Portugal Seasoning
1 or 2 teaspoons piri piri hot sauce or Cayenne pepper (optional depending on your taste)
3 tablespoons chopped parsley for garnish
CLICK IMAGE TO ORDER:
Preparation:
Boil potatoes with 2 teaspoons of salt for about 10-12 minutes until slightly under cooked. (do not over cook) Drain and place on a large sheet pan to cool. Cook the corn for about 5-10 minutes, drain, and add to the sheet pan to cool.
Melt butter, oil in a small ramekin for about 30 seconds. Add sseasonings and mix well
When the potatoes and corn are cooled, spread evenly on the pan. Arrange the chourico evenly between the potatoes and corn followed by the shrimp and lemon slices.
Add the seasonings and mix thoroughly with your hands to coat ingredients evenly.
*At this point, you can cover the pan with foil and put it into the refrigerator until ready to cook the next day.*
Cook in heated 425 F degree oven for 15 minutes or until shrimp turns pink and cooked through.
*You can also cook in the same pan, covered with foil on your grill. You many have to alter the cooking time.*
Top with the parsley and serve. Enjoy!
Serve with Portuguese Vinho Verde or any good white wine.
This is my family’s favorite seafood dish which I learned from a Portuguese chef many years ago. I make it for Christmas Eve dinner every year. The combination of ingredients and spices blend perfectly with the fresh seafood and creates a rich flavorful broth. The seafood will pair perfectly with Portuguese rice.
Serves 2-4Ingredients:
1 whole uncooked lobster (chopped into quarters)
1 pound raw, peeled and de-veined Shrimp
1 pound little mussels or little neck clams (washed)
½ pound scallops
½ pound of squid (cut into rings) (optional)
1 small onion (finely chopped)
2 cloves garlic (minced)
¼ cup olive oil
1 cup Vinho Verde or white wine
1 teaspoon salt
1 teaspoon paprika
1 cup chicken broth
2 tablespoon butter
2 tablespoons chopped cilantro (garnish)
Squeeze of lemon juice
Dash of hot sauce (if desired)
Preparation
Saute the onions and garlic in the olive oil in a large heavy skillet on medium heat for one minute. Add lobster, and saute for a few minutes on low heat. Add clams, wine, paprika, salt and pepper, cover and let cook for 5 minutes.
Add the chicken broth, shrimp, squid, and scallops, cover and cook on medium heat for another 5 minutes or until the clams open.
Add butter and continue cooking for another 5 minutes for the butter to thicken the sauce.
Taste for saltiness and add hot sauce or more seasonings if desired.
Add the chopped cilantro and top with a squeeze of lemon juice before serving.
Serve with rice.
Note: You may substitute chicken broth with 1 chicken bouillon cube and 1 cup water.
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