Azorean Portuguese Recipes
AZOREAN (PORTUGUESE)
A delicious and easy way to serve shrimp that is a crowd pleaser. Another family recipe handed down from generation from the beautiful island of Sao Miguel, Azores.
Provided by Snowbaby
Categories Lunch/Snacks
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a pasta/stock pot place frozen block of shrimp along with water.
- ***If you are using fresh shrimp be sure to rinse and clean the shrimp before cooking making sure that the shell is still intact.
- Cover shrimp with water and follow remaining instructions for cooking.
- Add remaining ingredients.
- On high heat, place a lid on the top of the pot.
- Allow for block of ice/shrimp to thaw completely.
- Once the shrimp are loose, stir to mix all ingredients well.
- Place heat at a low temperature as to simmer the shrimp for 2 hours.
- This ensures that all the flavors blend well otherwise you may eat them immediately.
- If there are leftovers be sure to refrigerate.
- You can eat them cold or warm them back up in original broth for the next day.
- Enjoy.
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- Cheese. Probably the best known local product is the cheese, which is so good you find it commonly in mainland Portugal, where 50 percent of the cheese comes from the Azores, says Rocha.
- Seafood. Not surprisingly, these isolated islands surrounded by cool Atlantic waters are able to haul in a lot of seafood. Tuna is big here — literally.
- Tropical fruit. Pineapples, bananas, and passion fruit (oh my) are just some of the tropical fruits growing in the Azores’ astoundingly fertile microclimates.
- Cozido de Furnas. Most visitors to the Azores spend time on São Miguel island, since many international flights land at Ponta Delgada airport there. And most of them (including Anthony Bourdain on television’s No Reservations) also visit the town of Furnas to see a beloved Portuguese stew known as cozido cook in holes known as fumaroles that are dug in hot volcanic soil.
- Wine. Even though my Airbnb host on São Jorge, when recommending a restaurant, advised me to “be sure to ask for the mainland wine,” the Azores are producing some great vinhos — particularly the whites coming from Pico island.
- Beef. Like the happy dairy cows, cattle destined for the plate lead idyllic lives munching on neon-green grass that never needs to be watered, which means you can get some darn good beef on the islands.
- Soups and stews. Speaking of alcatra, that and other soups and stews are a huge part of Azorean cuisine, which is at its heart a cucina povera that’s all about making something delicious out of limited ingredients.
- Carbs. As a historic seat of Portuguese Catholic power, the Azores had many convents back in the day, each producing their own typical pastries. Many of these can still be found in bakeries around the islands.
- Tea. The only tea plantations in Europe? Right here in the Azores. In Ribeira Grande on São Miguel, you can visit the two old-school producers, Chá Gorreana and Chá Porto Formoso.
- Coffee. Not only can you get a great espresso at any old café around the Azores (it’s still Portugal, after all), but São Jorge island is home to one of the few European microclimates where the beans grow well.
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