Portuguese Acorean Shrimp
Transport your taste buds to the stunning Azores Islands with this flavorful Portuguese Acorean Shrimp recipe. Featuring succulent, perfectly cooked shrimp bathed in a rich tomato and white wine sauce infused with bold flavors of garlic, paprika, and crushed red pepper flakes, this dish is a true celebration of Portuguese coastal cuisine. The addition of fresh parsley, a hint of lemon juice, and a touch of spice gives it a zesty, aromatic finish. Ready in just 40 minutes, this one-pan dish is perfect for an impressive yet easy weeknight dinner or a special gathering. Serve it with crusty bread to soak up the aromatic sauce or pair it with rice or pasta for a hearty, satisfying meal. A must-try for lovers of seafood and Mediterranean-inspired recipes!
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Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined (leave tails on for garnish if desired)
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 medium onion, finely chopped
- 0.5 teaspoons crushed red pepper flakes
- 125 milliliters dry white wine
- 400 grams crushed tomatoes (canned)
- 1 teaspoons paprika
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoons lemon juice
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Rinse the shrimp under cold water and pat them dry with a paper towel. Set aside.
In a large skillet or deep pan, heat the olive oil over medium heat.
Add the minced garlic and chopped onion to the pan, and sauté for 3-4 minutes, stirring frequently, until the onions are soft and translucent.
Sprinkle in the crushed red pepper flakes and stir for 30 seconds to release the flavor.
Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced.
Add the crushed tomatoes, paprika, bay leaf, salt, and black pepper to the pan. Stir everything together and reduce the heat to low. Let the sauce simmer for about 10 minutes, stirring occasionally.
Increase the heat to medium and add the shrimp to the pan. Gently stir them into the sauce, ensuring they are fully coated.
Cook the shrimp for 4-6 minutes, or until they turn pink and opaque. Be careful not to overcook them.
Remove the bay leaf and stir in the freshly chopped parsley and lemon juice.
Taste the sauce and adjust the seasoning with extra salt or pepper, if needed.
Serve the Portuguese Acorean Shrimp hot, garnished with additional parsley. Pair with crusty bread, rice, or pasta for a complete meal.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
