Home Style Portuguese Shrimp and Chorizo, Talk about Mediterranean flavors and beauty, this is a great plate that can be served as a tapas or a dish substantial enough to stand on its own. This month with Eat the World we traveled to Portugal and I was so pleasantly surprised at the many incredible recipes including this seafood feast with a touch of chorizo!
Song of the day: “Around the World” by Daft Punk.
Home Style Portuguese Shrimp and Chorizo, hosts wonderfully plump shrimp combined with green onion, chorizo, and some bay leaf, white wine, olives. As a result a wonderfully fresh and bright dish that is nothing but a blessing to share with the one you love.
Portuguese food 101…….
To tell you the truth I never really new the vast amount of recipes from this country. When I thought Portuguese I thought tarts and BBQ sardines. However that all changed when my son’s partner Devyn gave us a Portuguese cookbook and I began to look through. There were many great recipes that I wanted to do but this Home Style Portuguese Shrimp and Chorizo, was a real keeper and so glad I did it, as the end result is incredibly fabulous!
Curiosity and Culture…………………….
Ever since i was little I had this curiosity about culture and a deep feeling in my heart for peace and harmony among our differences. I began to see that the one thing that really brought us together was hospitality and food, and that is how my cooking evolved learning about techniques and ingredients, flavors and textures, as a result, feeling heartfelt fulfillment and some great tasting food!
Today that great passionate energy goes into making this Home Style Portuguese Shrimp and Chorizo. Come along and let’s cook together!
Simple ingredients great outcome……………..
This recipe is quick to make and has really simple ingredients. Let’s gather them up:
- Large shrimp
- Chorizo sausage
- Grape tomatoes
- Green onion
- Extra virgin olive oil
- Red chili flakes
- White wine
- Black olives
Time to fire up the stove top………………………………
Truly this dish in Portuguese is called “Camarao na Cataplana” (Shrimp Cataplana). The Cataplana is the type of pan you use to cook in. I didn’t have the pan, however used a beautiful cast deep oval pan with a tight fitting lid. The lid part is really important as the last stages of cooking involve sealing the ingredients in the pan and allowing all those spices and flavors to play together! Having said this, that is why I chose the name Home Style Portuguese Shrimp and Chorizo.
Home Style Portuguese Shrimp and Chorizo – Step by step
Okay we have all our ingredients, had a sip of some wine, stove top is ready, and because we are excited, time to cook!
- Firstly we heat up the oil in the pan and saute the chorizo slices just to give them some color.
- Secondly add in the green onion rounds and cook till translucent then throw in garlic, bay leaf, paprika, and chili flakes. When the garlic starts to turn golden in color in goes the wine and halved grape tomatoes.
- Thirdly time for the shrimp to mingle with all those lovely elements in the pan so tossing and stirring is required.
- Fourthly sprinkle in half the chopped cilantro and the last of the grape tomatoes, then cover and cook until you see the shrimp turn opaque and the tails curl in a little.
Last little finishing touches……………………………..
Lastly, take off heat, stir in butter and garnish with olives and remaining cilantro. One thing to know this type of dish needs to be served right away, because we want that shrimp to remain plump and juicy, furthermore this dish is best hot.
Time to serve and taste!……………………
The aroma of the cilantro just brighten my senses. That shrimp is so juicy and tender I have to close my mouth or all that goodness is going to run out.
The little bit of heat from the chili flakes and chorizo pairs so well with the shrimp, and those beautifully colored chorizo are like flavor gems to my tongue. That first sear on them produces a wonderful caramelization and crisp edge and the smokiness dances nicely with those colorful plump grape tomatoes. Each bite takes you on an adventure and those subtle hits of olives combined with the fresh aromatic notes of cilantro and paprika are a taste buds dream. Well, for me that is, because I love the taste of cilantro and truly I am an olive addict.
Life is about adventure and experience…………………
What would life be without adventure and experiences, well dull. Come with us and ride the Eat The World train. This month was Portugal and there are many wonderful dishes offered by us who are a part of the experience. Take a look at what Portugal offers for tasty delights and furthermore, fire up that cast pan and try this amazing, flavorful, tender out of this world good Home Style Portuguese Shrimp and Chorizo!
Song of the day: “Around The World” by Daft Punk.
Check out all the wonderful Portuguese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Sue at Palatable Pastime:Air-Fryer Peri Peri Chicken Wings
Culinary Adventures with Camilla: Less than Traditional Pastéis de Bacalhau (Salt Cod Fritters)
Making Miracles: Portuguese Vina Dosh Wine
Amy’s Cooking Adventures: Bitoque (Portuguese Steak & Eggs)
Kitchen Frau: Portuguese Tuna or Sardine Fish Pâté
CulturEatz: Portuguese Pasteis de Nata
A Day in the Life on the Farm: Broa (Portuguese Corn Bread)
Pandemonium Noshery: Portugese Tremocos Beans
Sneha at Sneha’s Recipe: Chicken Cataplana#EatTheWorld
Loreto and Nicoletta (us!): Home Style Portuguese Shrimp and Chorizo
Home Style Portuguese Shrimp and Chorizo, hosts wonderfully plump shrimp combined with green onion, chorizo, and some bay leaf, white wine, olives. As a result, a wonderfully fresh and bright dish that is nothing but a blessing to share with the one you love.
- 300 g large shrimp
- 60 g Chorizo sausage sliced into 6 mm rounds
- 1 clove garlic minced
- 2 stalks green onion dark greens removed cut into fine rounds
- 10 g freshly chopped cilantro, divided
- 9 grape tomatoes halved
- 5 black olives halved
- 1 bay leaf
- 1/2 tsp paprika
- pinch chili flakes
- 1/8 cup white wine
- 1 Tbsp olive oil
- pinch of salt and white pepper
- 12 g melted butter
- Heat up olive oil, toss in chorizo and saute for a couple of minutes turning them so they get coated on both sides with the oil.
- Add in green onion and cook for a minute or until they turn translucent. Toss in paprika, bay leaf, chili flakes, garlic, 8 g of the cilantro and saute for a couple of minutes on medium heat until garlic starts to turn golden in color, 1 minute.
- Pour in wine and 3/4 of the tomatoes, stir cook for another minute then add shrimp and stir to make sure they get well coated with the sauce. Toss in the rest of the tomatoes and cover, let simmer for about four minutes or until shrimp start to turn opaque and tails curl in a bit.
- Take off heat, pour in melted butter, add in olives, and the last of the cilantro.
- Ready to serve.
- Really watch the shrimp, it is very easy to overcook them and then they will be rubbery and dry. When they start to turn that opaque color that is when they are almost done.
- If you have a Cataplana pan use that.