Portuguese cuisine is not just Portuguese chicken! Fish and seafood play a central role in this varied, generous and traditional cuisine. To make a long story short, I always loved to walk in the Portuguese district in Montreal. I even lived there on St-Laurent Blvd corner Rachel, in the small house next to the building of Brimaco Leather where I had my studio, on the 4th floor, near Mount-Royal and its Tam Tam Sunday. What a beautiful souvenir to walk around and discover the Portuguese restaurants and all this lively neighborhood with its delicious smells of charcoal grilling! Who does not like tasty Portuguese shrimps with chorizo? I adore absolutely it! Here is my recipe inspired by Chef Enrique from “Chez le Portugais”. This is my favorite starter. A simple recipe which is a beautiful introduction to discovering this culture filled with simple flavors.
The best portuguese shrimp and chorizo tapas
A simple recipe which is a beautiful introduction to discovering this culture filled with simple flavors.
- 6 cloves of garlic
- 150 g 5 oz chorizo cut into slices
- Zest and juice of ½ lemon
- 6 tablespoons of olive oil
- 2 tablespoons of salted butter
- Fresh coriander
- ¼ teaspoon of dried pepper flakes
- ¼ teaspoon of smoked Paprika
- Salt and pepper
- A teaspoon of pastis
- A seeded tomato cut into cubes
- A bag of raw shrimp pre-shelled guessing carapace size 21-25 per pound (340 grams.)
- Cook shrimps in their shell. Prepare 4% salt water (for 1 liter of water, 2 tablespoons of salt).Add two bay leaves.
- When are the shrimps boiled? 3 to 5 minutes (for boiled shrimp and frozen) and 7 to 10 minutes (for freshly frozen shrimp). Remember that boiled shrimp float on the surface.
- Then stop their cooking by rinsing them in cold water then remove the shell from the shrimps. Take the small paws and remove them. Open the carapace along the inner curve of the body of the shrimp and remove it by pulling the tail.
- Put aside, in a dish.
- In a saucepan, sauté the chorizo with a little olive oil then add the chopped garlic and brown (without burning, over low heat) stirring regularly. Add the remaining ingredients: olive oil, chili flakes, smoked paprika, seeded tomato, pastis, butter, coriander, and the lemon juice. To finish, add your shrimp and mix the seasoning (salt and pepper) and serve.