Category: Main Dish

Appetizers / Main Dish / Photo Gallery / Sauces and Jams / Side Dish

Portuguese Shrimp Mozambique | Camarão a Moçambique


 

Shrimp Mozambique

This shrimp dish is a party in a pan!

 All you need is some good Vinho Verde, fresh crusty bread for dipping into to sauce, and friends to share it with!

Although the reicpe is called a Mozambique, it’s a favorite Portuguese dish served in many Portuguese restaurants. It’s given the name because of the spiciness from the piri piri hot sauce which contains the red hot peppers originating in Africa. Piri Piri means “pepper” in Swahili.

“Piri piri is a cultivar of Capsicum frutescens, a chili pepper that grows both wild and as a crop. It is a small member of the genus Capsicum. The cultivar was developed from the malagueta pepper in southeastern Africa and was spread by the Portuguese to their Indian territories of Gujarat and Goa.” Wikipedia

My favorite wine to serve with this dish is the classic Vinho Verde, but you can substitute with a good dry wine!

Let’s eat! Take one shrimp by tail, and suck the sauce from it. Then peel and eat. Dip crusty bread into the sauce and enjoy it’s savory flavor.

Note: I recommend leaving the shells on because it creates a more intense flavor.  The recipe can be made with shell off shrimp and then served with rice or pasta for a main dish.

 

 


Ingredients:

 

2 pounds of medium size shrimp (with shells on)

1 small onion ( finely minced)

4 cloves of garlic (minced finely )

1/2 teaspoon of salt

2 tablespoons of butter

2 tablespoons of olive oil

1/2 to 1 tablespoon paprika

1 cup of white wine or Vinho Verde

1 chicken bouillon cube

1/2 to 1 tablespoon of Piri Piri or your favorite hot sauce if you don’t have it available

1 tablespoon parsley (finely minced for garnish)

Preparation

In a medium skillet, add the olive oil, heat to medium and add the onion. Cook onion for about 2 minutes until it becomes translucent.
Add the garlic and cook for about 30 seconds. Add the shrimp and let cook for 1 minute. Add the butter, bouillon and paprika. Stir well and cook for 1 minute.

Add the wine, stir and let come to a boil on medium heat. Add salt. Simmer for a few minutes longer until the shrimp turns pink. Add the piri piri hot sauce.

Cook for a few minutes for the wine to evaporate. Add more piri piri if desired. Garnish with parsley. Serve with crusty bread.

 

Appetizers / Chouico / Main Dish / Recipes / sausages / Side Dish

Peas with Chouriço Sausage and Pouched Eggs

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Eggs and peas is humble yet very popular dish. I had a lot of cherry tomatoes in my fridge last week, and as a die hard waste not, want not fanatic I had to use them last week. The dish came out amazing! I added chouriço sausage since my husband is a true chouriço fanatic who literally eat it every day!

This dish so simple but the intense flavor will surprise you.  Of course you have to serve it with some crusty bread to soak up all the sauce.

Peas with eggs

Ingredients:

1 pound package frozen petite peas

1 medium chouriço sausage  (1 pound approximate)

1 can (28 oz approximate) chopped tomatoes (or 2 pounds fresh chopped tomatoes) (I used 2 pounds cherry tomatoes in photo)

6 eggs

1 small onion (finely minced)

2 cloves garlic (finely minced)

1/2 teaspoon paprika

1 small bay leaf

1 tablespoon olive oil

1/4 cup red wine

1/4 cup water

1 chicken bouillon cube

parsley for garnish

crushed black pepper for garnish

Preparation:

Saute the onions, garlic, and chouriço in olive oil in a deep dish skillet for a few minutes. Add the remaining ingredients, cover and cook for 10 minutes on moderate heat. Stir once in a while. Crack eggs in a bowl and add evenly over the peas and chouriço. Cover and cook until the eggs are cooked but still runny in the yolk. Garnish with parsley and black pepper. Serve with crusty bread.

 

 

 

 

 

 

 

 

fish / Main Dish / Photo Gallery / Recipes / rice

Pescada Frita – Portuguese Fried Fish

DSC06764Pescada 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.

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Serve with Portuguese Tomato Rice recipe

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Here’s a great appetizer to serve with this dish. Sardine Pate, Sao Jorge cheese and fresh home-style bread.

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Main Dish / Photo Gallery / Soups

Caldo Verde – Kale – Low Carb Soup


keto kale soup 2Order cookbooks here Lisbon Blue Shop

If you love Caldo Verde or Kale Soup like my son, you’ll love my new Keto Diet, low carb recipe for Caldo Verde. He’s on a low carb diet, so that means potatoes are out of his diet.

This recipe tastes pretty close to the original recipe for Caldo Verde here on my blog.  I substituted mashed cauliflower for the potatoes and it works! Give it a try and be sure to improvise with your own seasonings.

 

Find this delicious recipe in my TASTE PORTUGAL MORE EASY PORTUGUESE RECIPES

ORDER HERE

Ingredients:

3 (14 oz) packages of frozen cauliflower or (3 pounds fresh cauliflower)

1 large onion (chopped)

4 cups low sodium chicken broth

4 cups water

2 tablespoons olive oil or more

2 to 3 teaspoons salt

1 teaspoon fresh ground black pepper

1 teaspoon crushed garlic

1 bay leaf

2 to 3 cups finely chifounade collard greens or kale

6 to 8 oz. Chourico Portuguese sausage

chopped-kale-1024x768Preparation:

In a medium saucepan bring the water and chicken broth to a boil. Add the cauliflower, onion, salt, pepper and olive oil. Cook for 8 – 10 minutes on medium heat until cauliflower is cooked.

Remove bay leaf. Puree the cauliflower and onion to a creamy consistency.

Add the chourico and collards.  Cook for 10 minutes on medium heat until the collards are cooked to your desired taste.

Note: You may need to add more or less broth for a thinner/thicker broth.

Remove the chourico and cut into thin slices. Set aside to serve as garnish with 3 slices for each bowl of soup.

Optional: Add a drizzle of olive oil and fresh ground pepper to each serving.

fish / Main Dish / Photo Gallery / Recipes

Salmon and Asparagus Sheet Pan Dinner

salmon asparagusI 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!

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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.

 

 

 

 

 

Main Dish / Photo Gallery / Recipes / Side Dish

Salt Cod and Chick Pea Salad – Salada de Bacalhau com Grao

DSC06666 This easy recipe is can be a lunch, snack, side dish or a main dish. Serve it warm or cold. Make this ahead of time and store in the refrigerator. If you don’t have salt cod available in your area, you can use cooked fresh cod or haddock.

Serves 4-6

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Ingredients:

1 or 2 cans of cooked chick peas (drained and rinsed)

1 pound of cooked salt cod (flaked)

1 large onion (sliced)

3 cloves garlic (finely minced)

6 hard boiled eggs (chopped)

1/2 cup olive oil

3 tablespoons chopped parsley

salt and pepper to taste

2 tablespoons wine vinegar to taste (optional)

olives for garnish

Preparation:

Saute the onion in 2 tablespoons of olive oil for a few minutes. Add garlic and cook for another minute.

Note: If you want to serve this dish warm add the chickpeas and cod to the onions and saute until warm. Then add the garnishes on top before serving.

In a large dish, layer the chickpeas, then the cod. Season with salt and pepper.

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Add the onions, and the eggs. Drizzle with the remaining olive oil and vinegar if desired.

Garnish with the parsley and olives.

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Appetizers / Holiday Recipes / Main Dish / Photo Gallery

Portuguese Baked Stuffed Shrimp – Camarao Recheado

 

Merry Christmas Everyone! Here’s a special recipe for you.

Recipe #48 Taste Portugal 101 Easy recipes cookbook

 Portuguese Baked Stuffed Shrimp

 

Warning!!! This baked stuffed shrimp will drive shrimp lovers crazy! What makes this a Portuguese recipe? The papo secos of course! They’re perfect to make this stuffing because they have great texture and taste which makes a perfect match with the shrimp.

The dish was a very popular menu item at my brother’s Portuguese/American restaurant many years ago. I’ve adapted it through the years and I make for special occasions and holidays such as Easter and Christmas.

The recipe has a lot of steps, but once you make it and see how easy it is, you’ll never through away your old Papo Secos again! Just freeze the rolls  in plastic freezer bags.

The stuffing is very versatile so you can use it to stuff fish, chicken, or even mushrooms (see the photos below). Make a double batch of the stuffing and freeze it in freezer safe plastic bags or bowls.

These shrimp take only 15-20 minutes to bake so it’s an elegant and easy dish to prepare to impress your guests. Serve with Portuguese Rice of course!

Serves 4-6

Ingredients:

2 pounds extra large shrimp (about 10-12 per pound) (peeled & deveined)

3 papo seco rolls (preferably day old)

15 Ritz crackers or any brand of buttery crackers

1 package garlic flavored croutons

1/2 cup celery (finely minced)

1/2 cup onion (finely minced)

3 tablespoons olive oil

1/2 stick (4 tablespoons) of melted butter

1 pound of small or medium raw shrimp (peeled & deveined)

1/4 cup of white wine

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 small chicken bouillon cube

2 tablespoons parsley (finely chopped)

Instructions:

Step 1. Peel both sizes of shrimp into separate bowls and reserve the shells. Cook the shells in 3 cups of water and a pinch of salt for about 8 minutes. Strain the broth into a big bowl and let it cool. Throw away the shells.

Step 2. In a small skillet, saute the onion and celery with olive oil for 5 minutes until translucent on medium low heat. Remove the onions and celery with a slotted spoon leaving some of olive oil in the pan. Set the onion mix aside to cool.

Step 3. In the same skillet, add the small shrimp, bouillon cube, garlic, salt and paprika and cook for 1 minute until the shrimp turns slightly pink. Add the wine and cook for another 3 minutes for the wine to reduce. Remove the skillet from the heat and let the shrimp cool while you prepare the bread stuffing.

 

Step 4. Chop the Papo Seco bread (or any crusty day old bread) into small chunks and place into the bowl with the shrimp broth.

Let the bread sit for about 10 minutes to absorb the broth. Mash the bread with your fingers or a fork until it very dissolved with no big chunks left. The bread should be the constancy of a wet dough like batter. If you find the bread too dry add a little more water.

 


Step 5. Crumble the crackers with your hands into the bread. Add the cooked onions and celery and mix the stuffing very well. The stuffing will be wet, but if you find it runny add more finely diced bread or crackers.

Add the cooled shrimp and parsley into the stuffing and mix well. Taste and add more salt if desired. Set aside while you prep the shrimp for stuffing.

 

 The stuffing will have a soft dough consistency and a golden delicious color like this photo.

 

Step 6. Prep the large shrimp for stuffing by gently slicing at the curved end in the butterfly cut. The stuffing goes into the center leaving the tail curved over.

Grease a cooking tray and place each shrimp butterfly up in the pan. Scoop 1 tablespoon or more of the stuffing into the center of the shrimp.

Step 7. Place the croutons in a Ziploc plastic bag. Close tightly making sure no air is left inside. Crumble the croutons into very fine bread crumb like crumbs. This should yield about 1 and 1/2 cups. Don’t be stingy with the croutons. Pile them on the shrimp since they cook up crispy and flavorful.

Sprinkle 1 teaspoon over each shrimp and then add a little melted butter over each one.

***Note you can place the shrimp assembled on a sheet pan, cover with plastic wrap and cook the next day.***

Step 8. Cook in a 375 degree oven for about 15-20 minutes until the shrimp is pink and golden brown.

Remove from the oven. You can leave them in the oven on very low heat to keep them warm before serving or to reheat them.

Be careful since they may become dry if the heat is too high or you leave them in the oven to long. Drizzle more melted butter on top before serving.

 

Make stuffed mushrooms with any leftover stuffing.  Wash and dry the mushrooms and remove the caps.

Place them in a buttered baking dish, fill with the stuffing, croutons and butter.

Bake at 375 for 15-20 minutes until cooked. Heat a can of cream of mushroom soup or shrimp soup and gently spoon around the mushrooms when cooked.

 

chicken / Main Dish / Photo Gallery / Recipes

Chicken Douro – Galinha a Douro

DSC06678 Nothing gets me more mad than to see a recipe with 30 ingredients that I have to go hunting for at the grocery store. It turns me off and I won’t even attempt to cook it! As you know by now, I make Portuguese recipes that are easy to prepare for the every day home cook. I try to make each recipe enjoyable and made with basic every day recipes that we have in our kitchen.

This chicken dish is so easy and simple to make in only 20 to 30 minutes. Once you try it, you’ll add it to your favorite recipe collection. It pairs wonderful with my Portuguese rice recipe. Serve it with Portuguese red wine of course! Enjoy.

Ingredients:

4 boneless chicken breasts

8 oz crimini mushrooms (sliced)

1/4 cup flour

1/2 cup Vinho do Porto (Port wine)

3 tablespoons butter

3 tablespoons olive oil

1/2 cup chicken broth

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon paprika

1/4 teaspoon black pepper

flour for dredging (about 1/2 cup)

2 tablespoon parsley (finely chopped)

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Preparation:

Slice chicken breasts in half. Place each half between plastic wrap and pound with a meat mallet to 1/4 inch thickness. Note: If you have thicker chicken breasts slice them into thirds.

Season chicken and dredge in flour. Set aside for a few minutes.

Saute mushrooms in skillet with 1 tablespoon of butter until tender but not over cooked and set aside.

Place 1 tablespoon butter and 1 tablespoon oil in medium skillet and heat to medium high. When oil is hot add 4 breasts and cook for about 3 to 4 minutes on each side until golden brown. Remove from pan.  Add the remaining butter and oil and cook remaining 4 breasts. Remove from pan and set aside. You may need to add more oil or butter as needed.

De glaze same cooking skillet with Port wine and chicken broth and cook for few minutes until wine reduces by a third.  Add the cooked chicken and mushrooms into wine sauce. Cook for a few minutes on low heat until the flavors incorporate and the sauce thickens. Leave in pan on warm until ready to serve. Top with parsley before serving. Serve with Portuguese red wine of course.

 

Serve with Portuguese rice link here.

Baby Pea White Rice

DSC06679Recipe found in my SECOND TASTE PORTUGAL MORE EASY RECIPES COOKBOOK. ORDER ON AMAZON BELOW


chicken / Main Dish / Photo Gallery / Recipes / rice

Lisbon Lemon Chicken – Galinha com Limão a Lisboa

DSC06670 One bite of this chicken and you’ll taste the tangy lemony mouthwatering flavor. It’s simple to prepare and decadent enough to serve for your guests.

It’s different than the standard lemon chicken recipes because I add smoky paprika and a kick of garlic flavor. Using Portuguese Vinho Verde also gives a kick!

Ingredients:

6 boneless chicken breasts

2 – 4 tablespoons of olive oil

1 – 2 tablespoon of butter or margarine

1/4 cup of flour

juice from 1 fresh lemon

lemon zest from 1 lemon

1 tbsp Taste Portugal Seasoning or

(2 teaspoons salt, 1 teaspoon black pepper  2 teaspoons paprika, 2 teaspoons garlic powder)

1/2 cup of Portuguese Vinho Verde wine

1/2 cup of chicken broth

1 teaspoon dried oregano

Parsley for garnish

Preparation:

Cut the chicken breasts in half or into thirds if very thick. Place between 2 pieces of saran wrap and pound to about 1/4 inch thick. This will tenderize the chicken and make it very moist after cooking. Season spices and let marinate for a few minutes. Coat lightly with the flour in a bowl and set aside while you heat the cooking pan.

Heat 1/2 of olive oil and butter on high heat in a large saute pan. Reduce heat to medium and cook the chicken in batches for about 3 minutes or longer on each side until they turn golden brown, remove them from the pan and set aside. You may need to add more butter and oil if you find it evaporates.

De-glaze the frying pan with wine, lemon juice and chicken broth and let cook for about 1 minute until the alcohol evaporates.

Return the chicken to the pan and let it cook in the lemon sauce for another 3 – 4 minutes on medium heat to incorporate the lemon and wine flavor.

Turn heat to low, add oregano and the lemon zest and cook for about 1 minute. The sauce will thicken as it cooks. If you find the sauce too thick add a little more chicken broth.

Top with lemon slices and parsley for garnish. Serve with Portuguese rice with peas.

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Holiday Recipes / Main Dish / Photo Gallery / Recipes / Side Dish

Bachalhau Com Grao Assado- Salt Cod with Chick Pea Bake

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One bite brings me home to Portugal!


DSC06666Bacalhau com Grao is as classic home comfort food, one of the most popular dishes, and served in most Portuguese homes and restaurants. This recipe is versatile, so you can add more or less of the ingredients to your taste. You can serve this dish as a hot bake or as a cold salad. You can also substitute the chick peas with chopped cooked potatoes, or use many bean varieties such as black eyed peas, white beans etc. I sauteed the onions for a sweet flavor addition but many recipes use raw chopped onions. Once you try this recipe you’ll find that you’ll make it often because it’s so easy to make. Enjoy!

Ingredients:

2 pounds of cooked and flaked salt cod

1 large onion (sliced)

3 cloves garlic (minced)

2 large 28 -32 oz. cans of cooked chick peas

6 hard boiled eggs (crumbled)

1 bay leaf

1/2 cup of Portuguese olive oil

3 teaspoons fresh chopped parsley for garnish

olives for garnish

salt and pepper to taste

dash of white wine vinegar

Preparation:

Drain and rinse the chick peas and set aside.

Saute the onions in 2-3 tablespoons of olive oil until caramel colored. Remove bay leaf and add a pinch of salt and pepper.

In a deep dish pan, layer 1/2 of the chick peas, followed by 1/2 of the cod. Top with 1/2 of the sauteed onions and 1/2 of the garlic. Repeat with remaining chick peas, cod, onions and garlic.

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Top evenly with eggs and poor the remaining olive oil on top. Add a pinch of salt and pepper and a drizzle of the vinegar. Top with the eggs and place in a 350 F. oven for about 15 minutes or until hot. Garnish with the fresh parsley and olives and serve with more olive oil on the side if needed.

If you want to serve it cold just top with the eggs, parsley and olives and enjoy!

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