Tagged: Portuguese shrimp

Appetizers / Holiday Recipes / Photo Gallery / Recipes / Side Dish

Seafood Stuffed Mushrooms

stuffed-mushroomsThis stuffed mushroom recipe is perfect for a special occasion appetizer. It’s deliciously decadent, and full of flavor.

The mushrooms come out moist, and the crunchy topping adds texture creating a perfect bite! Enjoy!

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Ingredients

2 packages of white mushrooms

1 can finely chopped clams

1/2 cup of finely chopped raw shrimp

2 tbsp of finely chopped onion

2 tbsp of butter or margarine

1/4  tsp of Paprika

1 tsp very finely chopped parsley

1/2 cup of bread crumbs

1 cup of garlic flavored salad croutons

1 cup of ritz crackers

1/4 cup melted butter or margarine

 

Shrimp Sauce (optional)

1 can of shrimp soup

1/4 cup of milk

 

Instructions:

Prep mushrooms by removing the stems. Save stems to use in a different recipe in the refrigerator.

Rinse and pat dry. Place the mushrooms in a lightly greased medium baking pan. Saute the onion in the butter for about 1 minute in a small skillet.

Add the shrimp and cook for 1 minute and set aside off heat. Drain the clams but save the juice for later.  Add the clams and paprika to the cooked shrimp.

Place the crackers and croutons in a food safe plastic bag and crush with your kitchen mallet until very crumbly.

Place 1/2 of the cracker mix, and bread crumbs in a medium bowl. Add the seafood mix, and parsley, and mix well.

Slowly add a little of the clam juice until your stuffing is moist but not mushy. *If you find it to dry, add a few tbsp s of water.

Fill the mushroom caps with the stuffing. Top each mushroom with 1 tsp of the remaining cracker mix. *Don’t be afraid to use all of the topping mix.

Coat each mushroom cap with a little melted butter.

Cook at 350 for about 15-20 minutes or until the stuffing is golden brown and slightly crispy.

Mix the shrimp soup with the milk and heat in a small skillet.*The soup should be smooth but not runny.

Place the mushrooms onto your serving platter and spoon the shrimp sauce around them.

*You can make these mushrooms ahead of time, store in the refrigerator, and heat them in the oven with the shrimp sauce.

 

 

 

 

 

 

 

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

Portuguese Spicy Shrimp

It’s Party time! This recipe is my family’s favorite. I make it for every celebration because it’s easy, delicious and meant to be shared.

You can make it as mild or as spicy as you like just by adding more Piri Piri sauce, Tabasco, or your favorite hot sauce.

Basically it’s like a party in a pan!…Serve with a very dry white wine such as; Portuguese Vinho Verde, Pinot Grigio, Riesling, or  Gewurztraminer.

Make sure you have fresh crusty bread for dipping into the sauce.

Watch my appearance on WWLP Springfield last year on Valentines Day.

Ingredients:

2 pounds uncooked shrimp (30-40 size, unpeeled, defrosted )

1 very small onion (finely chopped)

3 tbsp Olive Oil

1 teaspoon smoked paprika

1 Chicken Bouillon cube

1/4 cup Portuguese Vinho Verde or very dry white wine

1/4 tsp salt

1 tsp corn starch

2-3 tsp  Piri Piri or Tabasco or any hot sauce (Add more if you like it really hot)

1/2 cup water

Instructions:

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 corn starch 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.

 

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

Enjoy!

Tia Maria