A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they’re doing.
Baked oysters with spinach, parsley, or watercress was a seaside trend in the early 20th century, and a classic in modern times.
A late-summer classic, this corn chowder is replete with corn, potatoes, onion, and bacon. Mmm mmm good.
For this specialty of Portugal, seared marinated pork and fresh clams meet in a spice-filled broth. Serve over fried potatoes cubes as the Portuguese do.
Scrubbing shrimp with salt cleans them. Marinating shrimp in vodka lends sweetness to them. Who knew?!
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