Portuguese Shrimp And Sausage Soup Recipes

Steps:

• Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
• Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
• Serve soup with hunks of crusty bread and butter.
• Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
• Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
• Copyright 2016 Television Food Network, G.P. All rights reserved

Steps:

• Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.
• Heat the chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.

Steps:

• Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery. Cook and stir for 3 to 4 minutes. Add garlic, salt, pepper, and red pepper flakes. Stir for another 2 to 3 minutes.
• Add kale and bay leaves to the pot. Cover and let kale wilt for 2 to 3 minutes.
• Add chicken broth, linguica, chorizo, tomatoes, and garbanzo beans with their juices to the pot and bring to a boil, about 5 minutes. Reduce heat to medium and simmer until veggies are tender, about 15 minutes more.

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes.
• Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.

Steps:

• Heat oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in the hot oil until tender, 5 to 7 minutes.
• Pour chicken broth into the saucepan; add basil. Bring broth to a boil, reduce heat to low, place a cover on the saucepan, and simmer until the basil seasons the broth, about 10 minutes.
• Stir kale, curry paste, salt, and pepper into the broth; bring to a boil again, reduce heat to low, and simmer until kale softens, about 10 minutes.
• Stir shrimp, tomatoes, kidney beans, and lemon juice into broth; cook at a simmer until shrimp is bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.

Steps:

• Place all ingredients in crock pot except for shrimp. Gently stir until well combined and vegetables are covered in cooking liquid. Cover and cook on low 6 to 9 hours until veggies are tender.
• Turn heat to high and add shrimp pushing them under the liquid. Cover and cook for an additional 15 minutes or until shrimp are cooked through. Garnish with cilantro.

Steps:

• In a Dutch oven, brown sausage and chicken in oil.
• Remove with a slotted spoon and keep warm.
• In the drippings sauté red pepper, onion and celery until tender.
• Stir in all seasonings, cook for 5 minutes.
• Stir in the broth, rice and sausage mixture, bring to boil.
• Reduce heat, cover and simmer for 20-25 minutes or until rice is done.
• Stir in tomatoes, shrimp and okra, cook for 10 minutes or until shrimp turn pink, stirring occasionally.

Steps:

• In a large pot heat olive oil and add garlic and onion, cook for 2 minutes.
• Add sausage and cook until almost brown.
• Add celery and cook for 3 minutes.
• Add potatoes, diced tomatoes, chicken stock, bay leaf, salt and pepper.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Add shrimp, spinach, parsley and red pepper.
• Simmer for 30 minutes.
• Serve with grated parmesan cheese.

Steps:

• Place saucepan on burner at med. high heat, add olive oil and onions, saute until translucent (about 4-5 min.).
• Add garlic, pimenta and tomato paste stir until blended. You may have to thin this mixture out a little bit with some of the beer/wine.
• Add 1/2 of the parsley.
• Add shrimp, stir and saute for 2-3 minutes coating the shrimp with the tomato/pimenta mixture.
• Add remaining beer/wine and add water, just enough to cover.
• Cook on med. heat for approximately 10 minutes or until the shells are easily peeled from the shrimp. (note: I have been known to leave this on my stove for an hour or more. As long as there is still juice covering the shrimp they are okay. For some unknown reason you can't seem to over cook them).
• Use a slotted spoon to remove the shrimp from the cooking liquid and serve with remainder of parsley sprinkle over.
• Hint reserve the cooking liquid. It can be used: (a) to store leftover shrimp, if any, to reheat; (b) to cook white rice in (wonderful flavour); or (c) to dip crusty fresh bread into.

Steps:

• Bring clam juice to a boil, add shrimp and simmer until shrimp are pink.
• Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent.
• Add vegetables, wine and brandy to reserved broth and bring to a boil.
• Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2" pieces.
• Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft.
• Puree the soup mixture in a blender or food processor.
• Reheat the soup, adding the remaining shrimp and oil.
• Stir in the parsley and serve.