One of the fondest food memories I have from my childhood is a shrimp dish my Dad made during the holidays. He almost always made it for our New Years Eve feast and I have made it countless times myself. My sisters and I loved it so much growing up that Dad’s shrimp has a permanent place on our Christmas menu each year.
I always wondered where Dad’s shrimp recipe came from? My Dad immigrated to California from the Azores Islands (Portugal) when he was a ‘tween so I wondered if Dad’s shrimp was a traditional Azorean recipe or if he created it himself (he’d probably tell you he made it up lol)?
After perusing one of my Mom’s Portuguese cookbooks, I came across a recipe by Maria Lawton that was extremely similar to Dad’s! After making it, it’s clear to see that my Dad’s shrimp is definitely a version of this classic Portuguese recipe. I’m so excited to share my version of it with you today! Head to Instagram for my step-by-step tutorial showing how I made this.
Recipe by: Alison Howard, adapted from Maria Lawton
2 Tbsp Olive oil
4 Tbsp Butter
2 Sweet onions chopped
1 Cup warm water
8 Cloves garlic, chopped
4 Tbsp Flat leaf parsley
1 tsp Saffron
1 tsp Turmeric
2 tsp Cumin
2 tsp Garlic powder
1 1/2 cup white wine
Juice of 1 lemon
2 Tbsp hot crushed red pepper (I use Gonsalves Hot Chopped Peppers)
2 lbs of shrimp, deveined (and peeled, if you prefer)
Salt & pepper, to taste
- Using a 3-quart pot, add the olive oil and butter over medium-low heat and allow butter to melt. Increase heat to medium and add onions. Sauté the onions until they begin to turn golden.
- In a separate bowl, add warm water mix in saffron, turmeric, cumin, and garlic powder. Pour the water into the pot along with the garlic, crushed red pepper, parsley, salt and pepper. Cover and simmer for 5 minutes.
- Add the white wine and fresh lemon juice to the pot. Stir and bring to a boil for a few minutes. Reduce heat to medium-low and all to simmer.
- Add in the shrimp and cook for 5 minutes over medium-low heat or until the shrimp turn pink in color.
- Spoon the shrimp and sauce over rice, pasta, or alone with a side of crusty bread for dipping.