PORTUGUESE SHRIMP AND SAUSAGE SOUP
Use your slow cooker to stew this hearty combination of chorizo sausage, shrimp, sweet peppers and fire-roasted tomatoes in a white wine sauce.
Categories shrimp recipes pork recipes seafood recipes Portuguese Shrimp and Sausage Soup shrimp seafood shellfish soup sausage shrimp and sausage shrimp and sausage soup porteguese
Time 6h
Yield 1
Number Of Ingredients 11
Steps:
- Place all ingredients except shrimp in a 3-qt or larger slow-cooker. Gently stir until well combined and vegetables are covered in cooking liquid. Cover and cook on low 6 to 9 hours until vegetables are tender.
- Turn heat to high. Add shrimp to slow-cooker, pushing them down into soup. Cover and cook on high 15 minutes or until shrimp are just cooked through. Garnish with cilantro, if desired.
Nutrition Facts : Calories 446 calories
CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)
This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
- Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
- When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g
EASY PORTUGUESE-STYLE BEAN SOUP
One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. -Steven Vance, Woodland, Washington
Provided by Taste of Home
Categories Lunch
Time 7h30m
Yield 17 servings (4-1/4 quarts).
Number Of Ingredients 23
Steps:
- Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 235 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 893mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 7g fiber), Protein 14g protein.
PORTUGUESE SAUSAGE SOUP
This is an easy and fun soup to make that is full of flavor from Portuguese linguica sausage. It's delicious served with warm, crusty bread!
Provided by Pat-Perry
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 31.7 g, Cholesterol 53.7 mg, Fat 26.6 g, Fiber 5.2 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1713.2 mg, Sugar 3.3 g
PORTUGUESE BREAD SOUP WITH SHRIMP
This Portuguese bread soup with shrimp, or açorda de mariscos, is a satiating meal made from shrimp, sausage, tomatoes, onions, and Portuguese cornbread.
Provided by Elisabeth Luard
Categories Mains
Time 1h30m
Number Of Ingredients 13
Steps:
- Tear the bread into bite-sized pieces. Place them in a bowl and add enough salted water to cover. Let it stand at room temperature for a couple of hours.
- While the bread soaks, thinly slice the onions or leeks and heat them gently in a large skillet over medium heat with 1/3 cup of the olive oil, stirring occasionally, until softened and golden, 30 minutes or so.
- Meanwhile, roughly chop the tomatoes, toss them in a large, roomy pot over medium heat with the rest of the olive oil and the garlic, and let them cook down until they're about half the original volume.
- Crush the peppercorns and coriander seeds in a mortar and add them to the tomatoes in the pot along with the oregano. Push the tomatoes through a strainer and return them to the pot.
- Then use your hands to squeeze the bread dry. Stir the soaked, squeezed-out bread, and 4 cups cold water to the tomatoes in the pot. Let it bubble up and cook gently for another 20 minutes, then stir in the onion or leeks and their cooking oil along with the shrimp, the sliced chouriço, if using, and the anchovies, if using (the anchovies really accentuate the seafood flavor)
- Cook the soup for another 20 minutes, until the bread is perfectly amalgamated into-you know, melded with-the broth. Stir in a pat of butter, if desired, and finish with a liberal scattering of fresh chopped cilantro.
Nutrition Facts : ServingSize 1 portion, Calories 909 kcal, Carbohydrate 82 g, Protein 38 g, Fat 49 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 164 mg, Sodium 1749 mg, Fiber 12 g, Sugar 21 g, UnsaturatedFat 33 g
EASY JAMBALAYA SOUP
Hearty and rich Jambalaya Soup filled with spicy sausage, shrimp, chicken, the holy trinity (celery, onions and carrots), tomatoes, rice and bold creole seasonings.
Provided by Darcey Olson
Categories Dinner Lunch Main Course
Time 40m
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the sausage and chicken and sauté until lightly browned (approx. 3-4 minutes), stirring occasionally.
- Add the onion, bell pepper, celery and green onions and sauté until the onions are translucent (approx. 4-5 minutes).
- Add the garlic, creole/cajun seasoning, oregano and thyme and sauté for 30-60 seconds until fragrant. OPTIONAL: For a less "greasy" final broth, add 2 Tbsp of flour with the garlic and spices.
- Add the chicken broth, rice, tomatoes and bay leaf, stirring to combine. Bring the soup to a simmer and then reduce the heat to medium-low. Cook until the rice is tender, approx. 15 minutes. Continue to stir, occasionally, so the rice doesn't burn.
- Add the shrimp and cook for 5 minutes until the shrimp is cooked through out (the shrimp will be pink and shaped like the letter "C" when cooked).
- Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
- Transfer to individual bowls and enjoy immediately.
Nutrition Facts : Calories 703 kcal, Carbohydrate 36 g, Protein 55 g, Fat 37 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 339 mg, Sodium 1592 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PORTUGUESE FISHERMAN'S SHRIMP AND CHORIZO
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
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.
PORTUGUESE SAUSAGE SOUP
Make and share this Portuguese Sausage Soup recipe from Food.com.
Provided by dcowfer
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan cook all the sausage and onion until sausage is browned and onion is tender.
- Drain fat.
- Add the potatoes, your choice of broth, spinach, your choice of beer or water, and pepper.
- Bring to boiling; reduce heat.
- Cover and simmer about 20 mins or until potatoes are tender.
Nutrition Facts : Calories 393.5, Fat 23.4, SaturatedFat 7.4, Cholesterol 84.2, Sodium 556.9, Carbohydrate 18.2, Fiber 3.3, Sugar 1.9, Protein 26.3
PORTUGUESE SHRIMP
Wonderful tasting shrimp. Easy to make.
Provided by Dave
Categories World Cuisine Recipes European Portuguese
Time 45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 6.3 g, Cholesterol 172.9 mg, Fat 2.9 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 0.5 g, Sodium 614 mg, Sugar 2.9 g
PORTUGUESE SHRIMP
I received this recipe nearly 40 years ago from a co-worker who was raised in Portugal. She made this Portuguese shrimp dish for an office potluck and everyone wanted the recipe! It is easy to make, impressive to serve, and delicious. The sauce is also good served on fish fillets. -Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and green pepper; cook until onion starts to turn brown, about 10 minutes. Stir in tomato sauce, orange juice, pimientos, zest, salt and pepper. Bring mixture to a boil, reduce heat and simmer 5 minutes. Add shrimp; simmer, covered, until shrimp turn pink, 4-5 minutes. Serve with rice.Sprinkle with parsley if desired.
Nutrition Facts : Calories 336 calories, Fat 7g fat (1g saturated fat), Cholesterol 184mg cholesterol, Sodium 566mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
GRANDMA'S PORTUGUESE SOUP
Portuguese linguica, cabbage, and pinto beans come together in a traditional Portuguese soup. This recipe is from my grandmother's grandmother, straight from Portugal. You will not find a more delicious Portuguese soup recipe! This recipe will feed 4 adults easily. It serves well alone or with a good bread.
Provided by Nate Barnes
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h45m
Yield 4
Number Of Ingredients 9
Steps:
- Place beans in a large pot and cover with water. Soak 8 hours to overnight.
- Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
- Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.
Nutrition Facts : Calories 1023.9 calories, Carbohydrate 104.9 g, Cholesterol 111.1 mg, Fat 41.6 g, Fiber 25.5 g, Protein 58.5 g, SaturatedFat 14.7 g, Sodium 1048.7 mg, Sugar 12.6 g
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