By Eddy − On Saturday, January 7, 2017, 7 years ago in Seafood Recipes
4 out of 5 with 6 ratings
comments: 0 - views: 19742

Portuguese Mussels & Shrimp with Chouriço Recipe

Portuguese Mussels & Shrimp with Chouriço Recipe

This rustic dish is meant to be shared with friends and family and served with lots of crusty bread to soak up the delicious broth.

Preparation time 5 min
Cooking Time 25 min
Ready In 35 min
Level of DifficultyVery Easy
Servings4

Ingredients

2 tablespoons of olive oil, plus a little more for garnishing8 oz of spicy chouriço, chopped 2 cloves garlic, minced1 medium yellow onion, chopped1 small red pepper, diced1 small green pepper, diced1/2 teaspoon of red chili flakesJuice and zest strips of one lemon1/2 teaspoon of smoked paprika2 tablespoons of tomato paste1 cup of Vinho Verde wine or any dry white wineSea salt & freshly ground pepper to taste1 pound of tiger shrimp, peeled and deveined2 pounds mussels, debearded, scrubbed2 tablespoons fresh chopped parsley
2 tablespoons of olive oil, plus a little more for garnishing8 oz of spicy chouriço, chopped 2 cloves garlic, minced1 medium yellow onion, chopped1 small red pepper, diced1 small green pepper, diced1/2 teaspoon of red chili flakesJuice and zest strips of one lemon1/2 teaspoon of smoked paprika2 tablespoons of tomato paste1 cup of Vinho Verde wine or any dry white wineSea salt & freshly ground pepper to taste1 pound of tiger shrimp, peeled and deveined2 pounds mussels, debearded, scrubbed2 tablespoons fresh chopped parsley
Get Portuguese ingredients

Directions

  • In a large heavy pot over medium high heat, add the oil and heat for about 1 minute. Add the chourico and cook it until it is browned. Remove the chourico into a bowl and reserve. Do not clean out the pot.
  • Reduce the heat to medium and  add the onions, red peppers and green peppers. Saute until the onions have softened, about 2 minutes. Add the garlic, chili flakes and smoked paprika. Cook for 1 minute. Add the lemon juice and lemon strips. Stir to combine. 
  • Add the tomato paste and cook, stirring until it begins to darken, about 2 minutes. Add the wine and bring to a boil.
  • Reduce the heat to a medium. Season with salt and pepper to taste.
  • Add shrimp and mussels to the pot and give it a quick stir. Cover and cook until the mussels open, about 8 minutes. Shake the pot occasionally but don't uncover.  Discard any mussels that haven't open and stir in half of the reserved chourico and parsley.
  • Ladle mussels and shrimp into a bowl and top with remaining chourico and parsley.
  • Drizzle with a little more olive oil and serve with lots of crusty bread to soak up the delicious broth.
Recipe & Photo Credit: myportuguesekitchen.com

There are no comments for this recipe.
captcha

You might also like:

Lisbon is one of Europes most historic and up and coming cities, and with new chefs, both local and international, making waves in modern Portuguese cuisine, here ere are some suggestions for restaurants to try...
Pastel de nata (Portuguese pronunciation: pastéis de nata is a Portuguese egg custard tart pastry dusted with cinnamon. Outside Portugal, they are particularly popular in other parts of Western Europe, Asia and...
The malassada song by the Portuguese kids. Eating right has never been more difficult, especially during these quarantine days! Here's an anthem we wrote for all of us trying to eat right...
On this video, Michael Santos from Just Cook With Michael Santos shows you how to make a popular and delicious Portuguese chicken soup (Canja).
How to make Portuguese chicken gizzards, also known as moelas, a popular dish in Portuguese cuisine.
How to make a Portuguese white bean tart, known as Tarte de Feijão in Portuguese, is a delectable dessert that originates from Portugal.