Tagged: seafood

Appetizers / fish / Holiday Recipes / Main Dish / Photo Gallery / Recipes / shrimp

Mariscada – Portuguese Shellfish Stew

Mariscada - Portuguese Shellfish Stew

Mariscada

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

mariscadaServes 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.

Appetizers / Photo Gallery

Baked Coconut Shrimp – Camarão Assado com Coco

This recipe is one of the easiest I’ve ever made! I served the shrimp with white rice an Asian cucumber salad on the side. Enjoy!

Baked Coconut Shrimp 

Ingredients:

1 pound medium shrimp (peeled and devained with tail on)

2 egg whites (beaten)

1/2 cup shredded sweetened coconut

6 tablespoons Panko bread crumbs

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon black pepper

cooking spray

Asian Dipping Sauce: (optional)

1/4 cup soy sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 tablespoon orange juice

1/2 teaspoon sesame oil

1/2 teaspoon sesame seeds

1/4 teaspoon crushed red pepper flakes or a dash of hot sauce

Asian Cucumber Salad

1/2 English cucumber (sliced very thin)

Asian Dipping sauce

Shrimp Preparation:

Season shrimp with salt and pepper and let sit for a few minutes. Grease a baking sheet with cooking spray and preheat oven to 450 degrees F.

Dip shrimp into egg whites in a small bowl. Mix the remaining ingredients in a small bowl and heavily coat each shrimp with the mixture.

Place shrimp on baking sheet and spray top of each with cooking spray. Cook for 8-10 minutes until slightly golden brown.

Meanwhile make dipping sauce by mixing all the ingredients in a small bowl and let it sit until ready to serve.

Preparation for Cucumber Salad:

Make a double batch of the Asian dipping sauce. Place cucumbers in a small bowl with sauce and let sit for at least 30 minutes to absorb flavors and serve.

Holiday Recipes / Photo Gallery / rice

Maria’s Seafood Rice – Arroz com Marisco a Maria

I make this Seafood Rice dish for every family celebration since we are all seafood lovers! The recipe is very versatile so you can change up the seafood ingredients to what ever you prefer. Sometimes I also add lobster when it’s in season.

I like to cook the rice separate from the seafood because the rice comes out fluffier. Some people cook the rice in with the seafood but that may leave the seafood dry too. You can also use only regular long rice if you prefer,  but increase it to 3 and 1/2 cups.

Serves 10-12

Ingredients:

Rice:

2 cups long grain rice

1 (8 oz) package of Goya Yellow Rice mix

1 medium onion (finely chopped)

2 tablespoons of olive oil

1 teaspoon of paprika

1 chicken bouillon cube

6 cups of boiling water

1 teaspoon salt

Seafood ingredients:

2 pounds of uncooked peeled shrimp

1 pound of little neck clams  (washed)

1 pound of mussels in or out of shell

1 pound of squid (chopped into rings and pieces)

1 pound of scallops

1 small onion (finely chopped)

2 cloves garlic (finely minced)

2 tablespoons of olive oil

2 tablespoons butter

1 teaspoon paprika

1 teaspoon salt

1 cup of vinho verde or dry white wine

1 cup chicken stock

Dash of Piri Piri or hot sauce

2 cups frozen baby peas

2 tablespoons of chopped parsley or cilantro for garnish

Lemon wedges for garnish

Preparation:

Step 1:

Make the rice first by sauteing the onion in a heavy medium pan with the olive oil for a few minutes until translucent but not browned. Add the long grain rice to the onion and stir to coat with the olive oil. Let brown for 1 minute stirring often.

Add the boiling water, salt, paprika and bouillon cube. Let come to a boil and add the Yellow rice. Stir, cover and reduce heat to medium. Let cook for about 15 – 20 minutes stirring once in a while. Add more boiling water if you find the rice is getting to dry. Taste and add more salt if desired.

Step 2:

In a medium skillet, saute the onion and garlic in the olive oil until translucent. Add the clams, squid, and mussels and cook for one minute. Add the wine, butter, paprika, piri piri, salt, stock and shrimp.

Cook for about 5 minutes on high until the seafood is cooked and clams open. Taste and add more seasoning if desired. Add the peas and cook for 1 minute. Set seafood aside until rice is fully cooked.

Step 3:

Place the rice into a wide paella pan or oven proof serving tray. Pour the seafood over the rice spreading the seafood evenly. Place in the oven at 350  degrees f for a few minutes for the flavors to incorporate. Keep in the warm oven until ready to serve but not too long or the rice will become dry.

Step 4:

Garnish with lemon wedges and cilantro or parsley. Serve and enjoy!

Events / Photo Gallery / Traditional customs / Video Collection

Bizarre Foods | Lisbon

Andrew Zimmern traveled to Lisbon, Portugal for Travel Channels Bizarre Foods episode called;  Lisbon | Snails | Sardines | Barnacles which aired on Monday. He went diving for Percebes ( Barnacles ), visited a spectacular market with blogger Andrea Smith and visited Lisbon’s dining scene.

Visit Andrew’s website for a great article where George Mendes Shares 5 Favorites in Lisbon – where to eat in Lisbon!

If you missed the show. you can catch you can see it next Monday, November 10 at 8 pm!

 

Image and video credit: Travelchanel.com

Main Dish / Photo Gallery / Side Dish

SUMMER TIME SHRIMP & PASTA SALAD

This shrimp and pasta recipe is one dish meal or a perfect dish for your next cook out! The savory shrimp goes perfectly with the sweet tomatoes and tender pasta. Kick thisvrecipe up by using my Spicy blend with some crushed red pepper! Enjoy!

Ingredients:

1 to pounds of peeled deveined shrimp

2 tablespoons of olive oil

1 tbsp TASTE PORTUGAL SEASONING

Pasta Ingredients:

1/2 package of your favorite pasta (approximately 8 oz.)

2 small ripe tomatoes chopped

1/4 cup of finely chopped onion

1 stalk of finely chopped celery

1 tablespoon of mayonnaise

2 tablespoons of finely chopped parsley

1 teaspoon of fresh lemon juice

Salt and pepper to taste

Instructions:

Toss the shrimp in seasoning in a small bowl and mix well. Let the shrimp sit for about 5 minutes to absorb the flavors.

In a small skillet heat the olive oil on high heat and add the shrimp.  Cook for about 3 minutes until the shrimp becomes pink. Remove from heat and set aside

Cook pasta as per package directions and rinse with cold water.

Place pasta in a large serving bowl and add the tomatoes, celery, onion, and parsley and stir.

Add the shrimp to the pasta. Add the mayonnaise, and lemon,  stir taste and add more seasoning if desired.

Store in the refrigerator until ready to serve. Enjoy!

Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes / rice

Arroz de Marisco – Seafood Rice Casserole

The bountiful seafood in the oceans of Portugal’s sea coast inspires this flavorful Seafood rice that is perfect for a celebration or anytime.

This recipe is inspired from a recipe that I learned many years ago from a Portuguese chef that worked at my brothers Portuguese restaurant!

You can improvise the recipe by adding more of your favorite seafood or omitting some ingredients. Enjoy!

 

Ingredients:

1 whole fresh lobster (cut into pieces)

1 pound of uncooked medium shrimp (peeled and deveined)

1 pound of scallops

1 pound of little neck clams (washed)

1 pound of mussels (washed and cleaned)

1 small onion (finely chopped)

1 clove of garlic (finely chopped)

1/2 cup of ripe tomatoes (crushed)

½ of a small, red bell pepper (chopped)

1 cup of uncooked peas

Pinch of Saffron

1 teaspoon paprika  

1 teaspoon salt

4 cups of chicken broth

2 cups of long grain uncooked rice

½ cup of Vinho Verde or white wine

Fresh chopped Cilantro for garnish

Instructions:

Preheat oven to 350 degrees. Saute the onion, red peppers and garlic in a large deep heavy oven proof skillet or Cataplana pan until translucent.

Add the lobster pieces and brown for a few minutes.

Add the wine, tomatoes, paprika, and salt, and cook for about 5 minutes until reduced.

Add the broth and bring to a boil.

Add the rice and saffron and stir while cooking for about 5 minutes on high heat.

Taste and add more seasoning if needed. Remove the pan from the burner and stir in the peas.

Arrange the shrimp, scallops, clams, and mussels, evenly submerged on top of the rice.

Bake in the oven uncovered for about 30 minutes until the rice and seafood is cooked.

Garnish with fresh chopped cilantro.

Notes:

You may need to cook the rice longer if you find it’s not fully cooked.

Add more broth if you find the rice too dry and bake or cook for a few minutes longer however Paella rice is typically dry.

Serves 4-6

 

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

Octopus Salad – Salada de Polvo

Many of you may of never eaten Octopus, but believe me it’s delicious! I find the taste similar to lobster but the meat is a bit chewier. This recipe is very easy to prepare and deliciously different than anything you’ve ever tasted!

Don’t let it’s appearance scare you away! Enjoy!

Ingredients:

3 cups chopped cooked octopus

1 tsp salt

1 tsp pepper

1/2 small chopped onion

2 cloves very finely chopped garlic

2 tbsp chopped fresh parsley

1/4 cup Olive Oil

1/4 cup White Wine Vinegar

Instructions:

Place all ingredients in a bowl. Mix together. Let sit for at least 15 minutes to marinate. Serve or store in refrigerator until the next day. (Best if eaten within 24 hours)

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

Bacon Wrapped Scallops

 

Bacon Wrapped Scallops

Ingredients:

8 large fresh Sea Scallops

4 slices of thick cut bacon

Instructions:

Slice bacon strips in half and cook in a dry skillet on medium until slightly browned.

Wrap each piece around the scallop and secure with a toothpick.

Cook at 350 for about 10-15 minutes. *Do not overcook or they will become dry and spongy

Main Dish / Photo Gallery / Recipes / Side Dish

Garlicky Piri Piri Shrimp and Pasta

 

Shrimp is loaded with protein, low in calories and only takes 5 minutes to cook!

This easy recipe takes less than 30 minutes to prepare but tastes like a high end bistro dish. I recommend that you keep a few 1 pound bags of frozen uncooked shrimp for quick meals like this one.

I make this recipe every few weeks and my family never gets tired of it!

Serve this dish with my Foccacia Bread for more Garlicky goodness!

 

Ingredients:

Shrimp Marinade


1 lb Shrimp

1/4 tsp salt

1/4 tsp paprika

1/4 tsp Garlic powder

1/4 tsp Chili powder

1/2 tsp Piri Piri or Tabasco Sauce

Dash of Vinho Verde or White wine

 

Pasta  Ingredients

1/2 package of Capellini Pasta *Or any you prefer

1/2 tsp salt

3 tbsp olive oil

3 large cloves garlic finely minced

1 tbsp butter or margarine

1 cup of frozen or fresh petite baby peas

1 squirt of lemon juice

2 tsp finely chopped parsley

Pecorino Cheese *optional

Fresh cracked pepper

Instructions:

Place all ingredients for the Shrimp Marinade in a small bowl and let marinate for 5 minutes. * Do not let the shrimp sit too long in the marinate.

Cook pasta in 1/2 tsp of salt and drain. Grill the shrimp on the grill or in a skillet for about 5 minutes or until pink. Set aside.

Place the olive oil, butter, and garlic in a skillet and cook on medium heat until garlic is translucent.

Add the pasta and peas and toss gently. Cook for about 5 minutes on low heat until pasta has absorbed the garlic and oil, and is hot.

Stir in the shrimp. When ready to serve, add parsley and the lemon juice. Top with cracked pepper and Pecorino to taste.

Enjoy!

Garlic, Olive Oil & Rosemary (Alecrim) Foccacia Bread

 

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

Arroz de Camarao – Portuguese Shrimp and Rice

I love shrimp! This is one of my favorites! It’s is a perfect dish because of it’s versatility. It’s easy to prepare for a quick diner and good enough to serve for your guests for a special occasion. Enjoy!

 

Serves 6-10

Ingredients:

1 small chopped onion

3 tbsp olive oil

3 tablespoons red bell pepper (finely minced) optional

2 cups long grain rice *preferably Uncle Bens or Carolina brand 

3to4 cups boiling water (3 if you like a dryer rice)

1 chicken bouillon cube

2 to 3  teaspoons salt

1 cup frozen sweet peas (this is optional)

1 to 2 pounds medium raw, peeled and deveined shrimp

1 teaspoon paprika

1/2 cup white wine or vinho verde

pinch of salt

Preparation:

In a heavy medium pan, saute 1/2 of the onion (and red peppers) in 2 tbsp of the olive oil until translucent on med high heat for 2 minutes. Add the rice and paprika and stir fry it for about 1 minute to coat with the olive oil.

Slowly add the boiling water.

When the rice comes to a boil, cover and reduce heat to medium. Cook for 15 minutes stirring only once or twice. * I like a firm rice so I only cook it for 15 minutes and then take it off the heat. Cook longer if you prefer. Leave the rice covered to keep it warm until you add the shrimp.(*instructions below)

Shrimp Preparation:

* I like to cook my shrimp separate since I think sauteing it with the seasonings and wine gives it more flavor.  

In a small skillet on high, saute the remaining onion in 1 tbsp olive oil until translucent. Add the shrimp and cook for about 1 minute or until the shrimp turns golden. Add the paprika. pinch of salt and wine, and let cook for a few minutes longer until pink. 

*Optional: At this point stir in the frozen peas and cook for a few minutes.  Cover and set aside until the rice is done.

Add the shrimp to the rice, stir gently. Sprinkle on some fresh minced parsley for presentation. Enjoy!