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Portuguese Shrimp Soup
(Sopa de Camarao)
Rib-sticking and spicy good--a substantial first course; add a few more shrimp and you have a whole meal. Serve hot to 4 people.
In a large saucepan, saute onions and garlic in the olive oil for about 5 minutes, til golden. Mix in tomatoes, mushrooms, parsley/celery leaves, bay leaf, black pepper, and piri piri. Turn heat to low and cook tomatoes down--about 10-15 minutes. Slowly pour in the reserved tomato juice, fish stock, and wine--whisk through and bring to a boil.
When the broth is bubbling, grate in the potatoes and allow to thicken. Reduce heat, stir in the peeled shrimp, and simmer for 10-15 minutes. Season to taste. Ladle into soup plates and top with chopped cilantro. Serve immediately.