Photo: Emeril's Portuguese Shrimp and Pasta Recipe
Ingredients
- 3 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 2 teaspoons Essence, recipe follows
- 1/4 pound chorizo, thinly sliced
- 1/4 cup minced shallots
- 2 teaspoons minced garlic
- 1 1/2 cups peeled, seeded, and finely chopped tomatoes
- 1 cup dry white wine
- 3 cups Fennel Tomato Broth, recipe follows
- 1/2 pound kale, blanched and roughly chopped
- 1 teaspoon salt
- 2 tablespoons butter, at room temperature
- 1 pound homemade, or dry pasta, cooked al dente
- 1 tablespoon chopped fresh parsley leaves
- 1/4 cup Piri Piri, recipe follows
Directions
Set a 14-inch saute pan over medium heat and add the olive oil. Season the shrimp with the Essence and add to the pan. Saute for about 1 minute, remove from the pan, set aside on a plate and add the chorizo. Cook the chorizo, stirring occasionally, until most of the fat has rendered, 4 to 5 minutes. Add the shallots and garlic and saute for 1 minute. Add the tomatoes and increase the heat to high. Deglaze the pan with the wine and cook until nearly evaporated, about 2 minutes. Add the tomato fennel broth and kale and cook until the liquid has reduced by half, 7 to 8 minutes. Add the salt and swirl the butter into the sauce. Add the pasta, shrimp, and parsley to the pan and continue to cook until the shrimp are cooked through and everything is heated through, 1 to 2 minutes. Serve in shallow pasta bowls, drizzled with some of the Piri Piri.
Fennel Tomato Broth:
- 1 quart shrimp stock
- 2 cups roughly chopped tomato
- 1/2 bulb fennel, thinly sliced
- 2 teaspoons tomato paste
- 1 teaspoon fennel seeds
Place all ingredients in a 2-quart saucepan and bring to a boil, reduce to a simmer and cook for 1 hour. Stain through a fine mesh sieve. Cool completely, then transfer to an airtight container and refrigerate until needed, up to 1 week in advance.
Yield: about 1 quart
Piri Piri:
- 1 cup olive oil
- 2 fresh poblano peppers, stemmed and seeded
- 3/4 cup chopped red bell pepper
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon thinly sliced garlic
- 1 teaspoon salt
- 1 cup fresh kale
In a 1-quart saucepan, combine the olive oil, poblanos, red bell peppers, red pepper flakes, garlic and salt. Bring to a boil and continue to cook until the peppers begin to darken, about 15 minutes. Set aside to cool completely. Transfer to a blender, add kale and puree until very smooth. Transfer to an airtight container and refrigerate if not using immediately. May be made up to 1 week in advance. Return to room temperature before serving.
Yield: about 1 cup
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By renae9460
on June 11, 2012
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I decided to try this after I bought a huge bag of kale for almost no reason...it was AMAZING. By far the best thing I've gotten from the food network. I didn't use shrimp stock and the chorizo was Wegmans brand (didn't feel like driving across town to a specialty store and I thought it still tasted great, probably would have been even better with the right ingredients. Piri Piri was amazing!
By Flygirl Cate
Albuquerque, NM
on June 13, 2011
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I almost did not make this because of the shrimp stock. I went ahead as the reviews were good and the recipe sounded good. It was well worth the work. This is a great recipe. Full of great different flavors and a great change for a pasta dish. Had company over for this dinner. Even my 12 year old granddaughter loved it! My husband termed it a "keeper". I had a hard time finding the Spanish chorizo. No grocery store had it! I finally found it at World Market. Worth the search. So different from the mushy ground type found in most stores. I had had the Spanish chorizo in Barcelona and could not believe the difference. Do not substitute --its not the same. Was not sure about the Piri Piri sauce. Loved it. Froze what was left over of that as I found more recipes for the sauce on the Food Network! Who knew? We have recently discovered kale. Nutritionally great and we like the flavor. Will absolutely make this again.
By pjanssen42_10895651
Wexford, PA
on November 17, 2009
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I don't know how I happened upon this recipe but I am so glad I printed it from the Food Network site. Perhaps because I love shrimp, chorizo and especially fennel. I just made it tonight for dinner and both my husband and I were oohing and aahing. I can't think of enough words to describe the wonderful flavor except to say this dish is something you might find in a 5-star restaurant (I still smell that wonderful aroma in my kitchen. I usually don't change anything in a recipe but I used the whole fennel bulb and I omitted the kale (not a big fan of kale. I had some shrimp stock in my freezer (another Emeril recipe. I am also able to buy fresh pasta in Pittsburgh's Strip District. This I would make again and again. I rate it 5 stars (10 if I could!.
Patty from Pittsburgh.
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