Directions Prepare stock: Rinse shrimp under cold running water. Fill a tall soup pot with water and bring to a rolling boil over high heat. Reduce heat to medium and stir in rinsed shrimp. Gently ...

shrimp, squid, and mussels keep things rooted in classic, delicious Portuguese flavors. If you're looking for a way to show off a bounty of fresh seafood, look no further. A cataplana is a piece ...

I learned at a young age what differentiated a Portuguese steak from an American steak, that shrimp were meant to be served with their peels on, and not all donuts needed to have a hole.

1/2 pound jumbo shrimp (13 to 25 count (per pound)) 0.88 pound bread (preferably Portuguese or Italian rolls; cut into pieces) 2 quarts water (for shrimp stock) 4 tablespoons olive oil (extra ...

Devein the shrimp: Use a small, sharp knife to make an incision along the back of each shrimp, cutting through the shell, and remove the dark “vein.” Pat shrimp dry with a paper towel and ...