500 grams of frozen shrimps
4 garlic cloves
4 tablespoons of olive oil
1 dl cream
1 dl of spirits
4 tablespoons of port wine
1 dessert spoon of mustard
Piperine and salt
In a saucepan, pass the shrimps in boiling water seasoned with salt and remove all the water. Keep the shrimps in the saucepan.
Put the minced garlic in olive oil into a frying pan. Add the shrimps seasoned with salt and piperine and fry them (don´t forget to turn them regularly).
Heat the spirit and lie down on the shrimps. Pull fire and shake the frying pan until the alcohol burns down entirely.
Mix the cream with the Port wine and mustard and throw it in the frying pan. Cover and let boil for 1 or 2 minutes, always stirring the frying pan.
Serve with lemon buds.
Duck legs with Port Wine
Photo by arcana @ www.sxc.hu
2 legs of duck
1 dl of olive oil
1 dl of port wine
1 tablespoon of honey
2 tablespoons of vinegar
60 grams of mushrooms
30 grams of butter
1 twig of thyme
salt and pepper
Decorticate the onion and cut it into half-moons.
Put them in a tray and cover them with the meat.
Season with salt and pepper and add the olive oil.
Take to the oven about 15 minutes at 180 degrees centigrade.
Meanwhile, boil the carrot and turnip in water with some salt.
Mix the Port wine with honey and vinegar and prepare while mixing.
Cut the mushrooms into strips and cook them in butter.
Finally, wrap it with the vegetables and cook for several minutes.
Serve with the duck decorated with a twig of thyme.
Golden Cod with mushrooms and Port wine
Photo from blogs.diariodepernambuco.com.br
1 kg of unsalted cod (or after leaving salted cod under water or milk during 24h)
200 grams of fresh sliced mushrooms
1 cup of dry port wine
3 garlic teeth
1 kg of ripe tomatoes
2.5 dl of olive oil
ground white pepper
1 bunch of parsley
Cut the cod in rectangular slices (not too thin).
Pass the fillets in flour and beaten eggs.
Cut up into small squares and add some lemon juice and pepper.
Leave itself for thirty minutes.
Then pass the pieces of cod in flour and beaten eggs again.
Fry in the cod in the 2.5 dl of olive oil.
In the same frying oil add the previously peeled and crushed tomatoes without seeds plus the minced garlic, the mushrooms, minced parsley and of course the port wine.
Add some salt and pepper.
Let cook with the medium heat during 15 minutes.
Place the fillets in a pyrex.
Pour the sauce and add some grated bread over it and put it on hot oven for 20 minutes.
You may serve with sliced potatoes.