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
Reviews
Absolutely scrumptious. The only thing I did different because I can't eat rice was use cauliflower rice. Recipe is a keeper.
I made this recipe exactly as written. Easy and quick to throw together for a weeknight meal. Overall, I considered it "fair to good" with regard to flavor, however. I think if I made it again, I would double the amount of tomato sauce. As written, the orange juice was half the amount of tomato sauce and it may have been a bit too much orange. I might also add some red pepper flakes for some "zing". Our meal was consumed in its entirety, but no one said "Wow". Thanks so much!
Delicious! I doubled the sauce recipe mainly because I didn't want to deal with rest of the can of tomato sauce and half an orange. We like things spicy so I added a heaping teaspoon of crushed red pepper to the doubled sauce. We had it with rice mixed with riced cauliflower.
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Absolutely loved this dish! I was surprised to find how much the orange brightens this recipe in both aroma and taste without overpowering it. This is a keeper that I will be making again and again. Delightful.