Peel and Eat Shrimp, Portuguese Style (Camaroes A Portuguesa)

Featured in the Honolulu Star-Bulletin on August 15, 2007.



Peel and Eat Shrimp, Portuguese Style (Camaroes A Portuguesa)

  • 1/4 cup olive oil
  • 1 small onion, thinly sliced
  • 1 large very ripe tomato, peeled, seeded, and diced (about 1 one cup)
  • 1 bay leaf, torn in half
  • 4 cloves garlic, crushed
  • 1 tablespoon finely chopped fresh Chinese parsley (cilantro)
  • 1/8 teaspoon crushed dried red pepper flakes
  • 1/2 cup white wine
  • 3 1/2 pounds (16 to 20 per pound) shrimp with shells on, rinsed
  • 1/2 teaspoon coarse salt, or to taste
  • 2 tablespoons butter
  • Chopped Italian flat leaf parsley, for garnish


  1. Heat the oil in a 3-quart saucepan over medium-high heat; add the onion and sauté until golden brown.
  2. Stir in tomato, bay leaf, garlic, Chinese parsley, and red pepper; cook over high heat until mixture is soft, about 15 minutes.
  3. Stir in wine, boil for about 3 minutes.
  4. Add the shrimp and salt; stir gently.
  5. Reduce heat, cover, and simmer until shrimp is cooked, about 3 minutes.
  6. Using a slotted spoon, transfer the shrimp to a serving dish; cover to keep warm.
  7. Add butter to the tomato mixture; pour into a blender and blend until smooth.
  8. Serve the pureed mixture as dip for the shrimp as you peel them.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
350 calories, 15 g fat, 4 g saturated fat, 400 mg cholesterol, 650 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g sugar, 43 g protein


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