Portuguese Shrimp and Scallops
Dive into the vibrant flavors of the Mediterranean with this Portuguese Shrimp and Scallops recipe, a seafood lover's dream that brings together succulent shrimp, tender scallops, and a rich, aromatic tomato-based sauce. Infused with smoky paprika, a hint of cayenne heat, and the depth of dry white wine and fish stock, this dish is a celebration of bold, coastal-inspired cuisine. Perfectly balanced with onions, garlic, and fresh parsley, and served with zesty lemon wedges, it’s as elegant as it is comforting. Ready in just 40 minutes, this one-pan recipe makes for an impressive dinner that’s both easy to prepare and bursting with authentic Portuguese flavors. Serve it with crusty bread or over a bed of rice to soak up the flavorful sauce, and you’ll have a restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound scallops
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 0.5 teaspoon cayenne pepper
- 14.5 ounces diced tomatoes with juice
- 0.5 cup dry white wine
- 0.5 cup fish stock or chicken broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges, for serving
Instructions
Rinse the shrimp and scallops under cold water. Pat them dry with paper towels and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the chopped onion to the pan and cook, stirring frequently, until translucent, about 5 minutes.
Stir in the garlic, paprika, and cayenne pepper, and cook for another 1 minute until fragrant.
Add the diced tomatoes with their juice, white wine, fish stock (or chicken broth), and the bay leaf to the pan.
Season with salt and black pepper. Stir well to combine and bring the mixture to a gentle simmer.
Let the sauce simmer uncovered for 10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Add the shrimp and scallops to the skillet, gently nestling them into the sauce.
Cover the pan and cook for 5 to 7 minutes, or until the shrimp turn pink and the scallops are opaque and cooked through.
Remove the bay leaf and discard it.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Sprinkle the dish with fresh parsley for garnish, and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 4488 mg | 195% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 25.9 g | ||
| Protein | 189.9 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4006 mg | 85% | |
*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.
