Tagged: Shrimp

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

30 Minute Shrimp Scampi Linguini a Piri Piri

I love Shrimp and I love pasta that’s why I make this recipe very often. I had a few drops of piri piri for kick but this is  optional to your taste buds.

This savory recipe cooks in 30 minutes so it’s a perfect weekday meal. However, it’s decadent enough to serve for special occasions. Enjoy!

Serves 4

Ingredients:

2 pound of medium shrimp (devained with shells on or off)

1 pound of Linguini pasta

6 cloves of garlic (finely minced)

2 tablespoons olive oil

1 teaspoon salt

Crushed black pepper

3 tablespoons butter or margarine

1/2 cup of vinho verde or white wine

1/2 teaspoon paprika

Piri piri or (hot sauce) to taste

Chopped parsley

Lemon wedges for garnish

Preparation:

Prepare the linguini per package directions, drain and add a drop of olive oil. Stir and keep warm for adding to the shrimp.

In a large deep skillet, cook the garlic with the olive oil and butter for a few minutes until translucent but not browned.

Turn heat to high and add the shrimp, and cook for about 2 minutes turning them over to cook on all sides.

Add the salt, paprika and wine, and cook for about 3 – 5 minutes to reduce liquid.

Turn heat to low and add the pasta. Stir to incorporate. Add the piri piri,  parsley and lemon wedges before serving.

Note: If you find the sauce has reduced to much add more butter.

 

 

 

 

 

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!

Appetizers / Holiday Recipes / Photo Gallery / Recipes

Spicy Hot Piri Piri Shrimp Dip

Piri Piri is a hot sauce with Portuguese origins since it was the explorers who introduced the peppers to Africa. The name of the pepper derives form Swahili for “pepper pepper”, also know as peri peri, African birdseye Chili, or African Devil.  Curry was created in India by the influence of the Portuguese who brought the peppers to the Goa region.

There are many recipes for the hot sauce but common ingredients are chilli peppers, olive oil, garlic, salt and lemon. It is a relative to the Tabasco chile. In this recipe, you can spice it up using either piri piri or tabasco sauce.

Ingredients:

1 and 1/2 cups of small cooked shrimp (finely chopped)

one 8 oz package cream cheese (soft)

1 small stalk of celery (chopped)

1 scallion  or 1/4 cup chopped onion (finely chopped)

2/3 cup of mayonnaise

1 tablespoon of lemon juice

1/2 teaspoon paprika

1 to 2  teaspoons piri piri sauce or any sauce

pinch of salt

1/2 cup shredded cheddar cheese (optional)

Preparation:

Place all ingredients except the cheese and the shrimp in a blender and pulse a few times until the vegetables are finely minced.

Add the shrimp, mix well, taste and add more hot sauce if desired.  Place in a small oven proof dish, spread cheese over the dip and cook at 375 for about 10-15 until the cheese is melted.

Serve with vegetables or any favorite crackers.

 


 

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

 

Holiday Recipes / Photo Gallery / Portuguese Christmas / soup / Soups

Caldo de Camarao – Shrimp & Vegetable Bisque

 

I learned this recipe for Caldo de Camarao, many years ago from a Portuguese Chef named Jose.

He was a great chef, with a wonderful soul, but like many chefs, he was quite temperamental in the kitchen!

Although the recipe is simple, it requires many steps in the preparation, but trust me it’s worth it.

My family likes it pretty hot and spicy so be sure to use the Piri Piri to your taste.

The broth is made from the Shrimp shells which gives this soup a rich flavor.

Please note that some people use a tomato based broth, but I don’t use them in my recipe.

Enjoy!

Ingredients:

2 pounds raw shrimp (30 to 40) per pound

1 large onion (chopped)

4 large carrots (peeled)

2 stacks of celery (peeled)

8 cups of water

2 tablespoons of olive oil

2 shrimp bouillon cubes

2 tablespoons of butter

2 teaspoons of paprika

1 teaspoon of salt

1 teaspoon of white pepper

1 to 2 teaspoons of Piri Piri or Tabasco sauce

½ cup of Vinho Verde or white wine

3 Portuguese rolls to make croutons for garnish

1/2 cup of cream (optional)

2 tablespoons of flour (optional)

Chopped cilantro or parsley for garnish (optional)

Preparation:

Peel and devein the shrimp and save the shells. Rinse the shells and put the shrimp aside. 

In a large stock pot add the 8 cups of water, the shrimp shells, ½ of the onion, celery, carrots, salt, pepper, and the shrimp shells and cook for 30 minutes.

Strain the broth, and throw away the cooked shrimp shells. Put the carrots, onions and celery back into the broth.  

Puree the soup with a hand blender until the soup is creamy.  Strain the soup through a fine strainer to catch any shells, or vegetable threads.

Place the soup on stove on low heat.

Meanwhile, in a medium skillet, saute the remaining onion in the olive oil and butter until translucent.

Add the shrimp, the bouillon, wine, paprika, Piri Piri or Tabasco and cook for a few minutes. 

Remove ½ of the cooked shrimp and set aside.

Add the remaining shrimp and sauce to the soup pan and puree until you get a creamy consistency.

Cook soup for on low for 10 minutes.

Chop the reserved cooked shrimp into 2 pieces and add to the soup. Cook on low heat for 5 minutes.

Taste the soup and add more salt and white pepper to taste.

If you like a creamy style soup, make a slurry by mixing the cream and flour in a small bowl.

Temper the cream with a few tablespoons of the soup and add it during the last 5 minutes of cooking.

Make the croutons:

Slice the Portuguese rolls into small ¼ inch slices.

Coat with butter and garlic. Toast in broiler until golden brown.

Sprinkle with desired seasonings and set aside for garnish.

Serve the soup in bowls with one slice of the toasted Portuguese croutons in the center.

Add a few pieces of shrimp in each bow. Add the cilantro or parsley as garnish if desired.

Notes:

Always save your shrimp shells that you have left over from your recipes for this soup. Rinse the shells, pat dry and place them into freezer bags to make shrimp and seafood stock.

Serves 8-10

Photo credit: http://receitasfantasticas.net

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.

 

 

 

 

 

 

 

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

 

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