Enjoy a shrimp recipe with flavor and texture

Elvis Elvis

To prepare a shrimp recipe you can either peel the shrimp or not, depending on what you want to do with your prawn. For example if you fry shrimp you can remove the shell but you should keep it if you go for a broiled or boiled prawn. When the shrimp is cooked with the shell, the juices and natural flavors are retained and the chances of burning them are minimized.

Have a delightful Portuguese shrimp recipe.

Shrimp Toast (Tostas de Camarao)

Enjoy a shrimp recipe with flavor and texture


1 and 1/2 lbs (700g) of fresh frozen shelled and deveined shrimp, 6 oz (170g) of ground pork, 1 table spoon of port wine, 1 table spoon of soy sauce, 1 tea spoon of salt, 1/2 tea spoon of black pepper, 1/2 cup of finely chopped green onions cornstarch, 1 tea spoon of sesame oil, 3 eggs, 10 to 12 thin slices of white bread, 1/3 cup of dry bread crumbs, 1 cup of oil for frying.


Soak shrimp in salt water and drain well. Chop finely and mix pork, Port wine, soy sauce, salt, pepper, green onions, 1/2 table spoons of cornstarch, sesame oil and one egg. Mix well by hand. Dredge each slice of bread in cornstarch and shake off excess. Spread shrimp and pork mixture generously over one side of each bread slice. Beat remaining eggs in a bowl. Brush egg over bread and filling. Sprinkle bread crumbs over filing. Cut bread slices into quarters diagonally. Heat oil in deep fryer to 375F (190C). Slidebread, filing side down into hot oil. Fry until golden, then turn to brown other side lightly. Drain on paper towel and serve hot. Simple but delicious shrimp recipe.

Shrimp Mozambique (Camarao de Mozambique)

Shrimp recipe created by the Portuguese living in Mozambique when that african country was a Portuguese colony.


4 table spoons of butter, 1/4 cup of finely chopped onion, 1/2 cup of water, 8 finely chopped garlic cloves, 4 table spoons of finely chopped cilantro or flat leaf parsley, 1 tea spoons of turmeric, 1/2 tea spoon of saffrom (toasted,crushed and soaked in 1 table spoon warm water for 15 minutes), 1/2 cup of red wine or light beer, 2 tea spoons of fresh lemon juice, 2 tea spoons of coarse salt, 1/2 tea spoon ground white pepper, 2 tea spoons of hot chili sauce or a generous pinch of crush red pepper, 1 Lb (500g) of peeled and deveined shrimp.


Melt butter in a 3 quart (3 litres) pot over medium-low heat. Toss in onion and fry until lightly golden. Pour in the water followed by garlic, cilantro, turmeric and saffron water. Cover and simmer for 3 to 4 minutes, allowing the essence of the spices and herbs to mingle. Pour in the wine or beer with the lemon juice. Stir. Cover and raise heat to medium-high and bring the sauce to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Toss in the shrimp, hot peppers or chili sauce if using and give them a turn in the sauce. Cook for three minutes over medium-low until the shrimp are just curled tender and turned pink. Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavorful sauce.