Provincetown Portuguese Cookbook

Appetizers

Acepipes

Mariana's Favas and Louise's Favas | Stuffed Mushroom Caps | Little Necks San Miguel | Steamed Clams Madeira | Cape Cod Hoggs | Shrimp with Saffron | Preserved Tinker Mackerel | Aunt Joann's Clam Fritters | BBQ Squid | Lisbon Codfish Balls | Red Cabbage Salad Portuguesa | Eggs in Cotton | Linguiça Party Balls

Camarões com Açafrão

Joyce Perry Strong

This is the Portuguese version of shrimp cocktail.

1 lb. shrimp, shelled and deveined

1 cup dry white wine

1 tbsp. olive oil

1 cup tomato juice

2 tbsp. lemon juice

2 sprigs of parsley

pinch of saffron

1 sprig fresh thyme

1 stalk of celery, chopped

1/2 bay leaf

Combine all the ingredients and cook, covered, over high heat 8 to 10 minutes. Correct the seasonings.

Chill the sauce and the shrimp. Strain the sauce before serving and pour over the shrimp.

Serves 4.

-----------------------------------------------------

I added 'a pinch of saffron' to the ingredients and seeped this for 15 minutes before proceeding to cook the shrimp. After chilling, I served the shrimp on a bed of baby spinach leaves/individual plates. Everyone loved this start of our Portuguese dinner. --Betty