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.
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
PREMIXED AND BLENDED FOR CONVENIENCE
JUST SHAKE AND POUR
NO MEASURING OF YOUR OTHER SPICES
MARINADE FOR MEATS, POULTRY, FISH, VEGETABLES
MAKE AWET RUB
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.
You’ll love this easy, low carb, low calorie version of the classic Portuguese Shrimp and Rice dish that’s one my favorite recipes on this blog. This recipe only takes about 20 minutes to fully prepare and cook. Enjoy!
Ingredients:
1 12-16 oz. package frozen cauliflower rice ( I used Trader Joe’s)
1 small onion (minced)
1/2 to 1 pound raw medium shrimp de-veined and shelled
2 cloves garlic (minced)
2 tablespoons olive oil
1 cube chicken bouillon
1/2 teaspoon salt
1/4 teaspoon paprika
parsley (minced for garnish)
Preparation:
Saute onion and garlic in olive oil until translucent in a non stick skillet. Add bouillon and and let dissolve. Season shrimp with salt and paprika. Add cauliflower to onion and garlic, stir to dissolve frozen pieces, and cook for about 5 minutes while stirring often.
Add shrimp to cauliflower, mix well and let cook for about 5 minutes or until shrimp turns pink and fully cooked.
The combination of pork and shrimp in a savory yet slightly spicy sauce can be served as an appetizer with crusty Portuguese rolls, or as a main dish withrice or potatoes. It’s a variation on the classic Carne de Porco à Alentejana with a milder flavor. This is one of those dishes can be adapted to your taste so go ahead and experiment. Those of you that love both pork and shrimp will fall in love with this dish. Enjoy!
Ingredients:
2 pounds pork loin (more or less) (cut into 1-2 inch cubes)
1 pound or more peeled medium shrimp
1 small onion chopped
4 cloves chopped garlic
1 tablespoon salt
1/4 cup olive oil
1/2 cup white wine or Vinho Verde
1 tablespoon smoked paprika
2 teaspoons Piri Piri or Tabasco hot sauce
1 cup chicken broth or (1 cup water and 1 cube bouillon )
1 teaspoon corn starch
chopped parsley
1 large lemon
Preparation:
In a large bowl, season pork with; salt, garlic, paprika, piri piri and wine. Mix well and let marinate for at least 30 minutes or leave overnight.
Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions.
Cook for about 2 minutes then add pork. Let meat brown on all sides and cook for about 5 – 8 minutes. Add the chicken broth and shrimp and cook for another 5 – 8 minutes until meat is cooked. Mix corn starch with a little water and add to the pork. Mix well and let cook until sauce is thickened. Taste and add more hot sauce to your desired spiciness. Cut lemon in half and squeeze juice of one half over pork. Slice the other half as garnish. Top with parsley and serve. *Note that the pork cooks quickly but depending on your heat setting it may need longer to cook.
*You can make this dish ahead of time and serve later. Let cool and store in refrigerator.
Once you try this delicious recipe, you’ll be making all the time. It’s inspired by a recipe by Ina Garten, but I changed up the ingredients a little. It’s easy to make and cooks in only 15 minutes. Serve as an appetizer with crust bread, or as a main dish with linguini. I would serve it with some Portuguese Vinho Verde of course. Enjoy!
Ingredients:
Shrimp marinade:
2 pounds medium or large shrimp (in the shell)
2 tablespoons Portuguese Vinho Verde or white wine
3 tablespoons olive oil
Salt and black pepper
1/4 teaspoon paprika
Crumb topping:
1 stick of butter (melted)
1 cup panko bread crumbs
4 cloves garlic (minced)
3 tablespoons fresh parsley (minced)
1/4 teaspoon crushed red pepper flakes
1 lemon (zested and juiced)
Lemon wedges for garnish
Preparation: Preheat oven to 425 degrees F. Peel shrimp leaving the tail. Devein and butterfly the shrimp and place in a bowl with the wine, olive oil, 1 teaspoon salt, 1 teaspoon pepper and paprika. Let marinade for about 5-10 minutes.
Meanwhile, make the topping:
Mix together the butter, garlic, parsley, lemon zest and juice, panko, 1/2 teaspoon salt and 1/4 teaspoons pepper in a small bowl.
In a baking dish, arrange the shrimp with tails facing up in a circular pattern. Pour the remaining marinade over shrimp. Top with the bread crumb mixture.
Bake for 12-15 minutes until golden brown. Place under broiler for a browned top. When ready to serve, garnish with lemon wedges.
Serve as an appetizer with crusty bread, or with pasta as a main dish.
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)
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.
Are you drooling yet? This is my favorite soup which I make every summer after our families Father’s Day clam bake! This is a great way to use up the leftover seafood and corn. Here’s the recipe for the Clam Bake.
I add a little 1920 Portuguese brandy to the broth for an added kick. Serve with an extra shot of brandy to drizzle into the chowder. The flavor is intense, rich and creamy. You’ll never through out that day old lobster again!
Ingredients:
Lobster shells from 3 lobsters
Meat from 1 lobster (or 1-2 cups) chopped into small pieces
1 pound shelled shrimp (raw or cooked)
1 pound little neck clams (with or without shell)
1 pound mussels (with or without shell)
2 cups of corn kernels
2 tbsp of Brandy (I used 1920 Portuguese Brandy)
2 cups fish or chicken stock
1 small onion (finely minced)
1 celery stalk (finely minced)
4 tbsp butter
1 tsp paprika
1 tsp pepper
2 tsp salt
1/2 cup of flour
2 cups of light cream
1/2 gallon of whole or light milk
Lemon wedges for garnish
Parsley for garnish
Preparation:
In a medium pan, place the lobster shells in the stock and milk and cook on medium heat for about 10 minutes. This will infuse the stock with the lobster. Strain the broth, remove shells and discard shells.
In a large stock pot, saute the onion, and celery in the butter until translucent. Add the flour, and stir until the flour has melted into the butter. Add the seafood, corn, milk broth and remaining ingredients except the cream, brandy, and lobster pieces and stir on low heat. Cook on low for a few minutes.
Cover and continue cooking for 15 minutes on low heat or until thickened. Add the cream, lobster pieces and brandy. Simmer on low heat for another 10 minutes stirring gently. Taste and add more salt and pepper if desired. Note: If you want a thicker chowder milk a little flour with milk in a small bowl and add to the chowder. Cook for a few minutes until thicker.
Serve garnished with lemon wedges and parsley.
Serve with an additional shot of 1920 brandy. Drizzle it into the chowder for a kick!
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.
This recipe is the main dish image page in my; Taste Portugal | 101 easy Portuguese recipes cookbook.
Recipe #47 ————– PORTUGUESE SHELLFISH STEW
Serves 2-4
Ingredients:
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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