Seafood Feast: Portuguese Stew and Garlicky Shrimp

Ingredients

• 1 medium Onion (sliced into thin strips)
• 1 bulb Fennel (core removed, sliced into thin strips)
• 1 large Red Bell Pepper (sliced into match‑stick strips)
• 12 oz Linguica (cut into quarters)
• 12 oz Shrimp (21/25 count, peeled, deveined, halved, tail on)
• 0.25 tsp Kosher Salt (for seasoning shrimp)
• 2 tbsp Extra Virgin Olive Oil (for sautéing)
• 2 cloves Garlic (pressed)
• 0.75 tsp Smoked Paprika (adds smoky depth)
• 0.5 tsp Red Pepper Flakes (optional heat)
• 0.5 tsp Table Salt (for vegetables)
• 28 oz Whole Peeled Tomatoes (drained and coarsely chopped)
• 0.5 cup White Wine (dry white wine)
• 8 oz Clam Juice (bottled)
• 3 lb Small Neck Clams (Ameijoas) (scrubbed well)
• 0.5 cup Fresh Parsley (chopped)
• 1 whole Lemon (cut into wedges for serving)

Instructions

1. Prep vegetables and linguica

   Slice the onion, fennel, and red bell pepper into thin strips. Cut the linguica into quarters.

   Time: PT10M

2. Prep shrimp

   Peel, devein, and halve the shrimp. Toss with 1/4 tsp kosher salt and let rest for 15–30 minutes. Pat dry with paper towels before using.

   Time: PT15M

3. Render linguica

   Heat 2 tbsp olive oil in the Dutch oven over medium‑high heat. Add the linguica pieces and cook, stirring occasionally, until browned and fat is rendered, about 4 minutes.

   Time: PT4M

4. Add garlic and spices

   Add the pressed garlic, 3/4 tsp smoked paprika, and 1/2 tsp red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

   Time: PT1M

5. Sauté vegetables

   Add the sliced onion, fennel, and bell pepper along with 1/2 tsp table salt. Cook, stirring occasionally, for 8–10 minutes until the vegetables are softened.

   Time: PT9M

6. Add tomatoes and simmer

   Stir in the drained, chopped tomatoes, then pour in 1/2 cup white wine and 8 oz clam juice. Bring to a gentle simmer and cook for about 5 minutes until the liquid thickens slightly.

   Time: PT5M

7. Steam clams

   Increase heat to high, add the 3 lb small neck clams, and cover the pot. Cook for 5–7 minutes, shaking the pot once, until all clams have opened.

   Time: PT7M

8. Finish with shrimp

   Turn off the heat. Sprinkle the rested shrimp over the top, replace the lid, and let the residual heat cook the shrimp for about 5 minutes.

   Time: PT5M

9. Add parsley and serve

   Stir in 1/2 cup chopped parsley, taste and adjust seasoning if needed. Serve hot with crusty bread and lemon wedges.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g