Azorean Seafood Casserole

Azorean Portuguese Seafood Casserole

Azorean Seafood Casserole

These past few days I have been checking online of different Portuguese recipes that I can make for my family and revamping them so I can eat them too. It’s a super satisfying dish with a mix of salty and sweet flavors. It does take planning but this classic Portuguese dish is worth trying. Especially if you’re hungry cause it will fill you up fast.

You can serve this with rice (cauliflower rice for me), by itself, mashed potatoes or Portuguese style fries.

Azorean Seafood Casserole
Azorean Seafood Casserole

What you need to make this

  • medium shrimp
  • mussels
  • cherrystones
  • medium scallops
  • medium size sweet red pepper + shallots (or sweet onion) + minced garlic
  • salt + white pepper
  • piri piri sauce
  • dry seasonings- garlic powder, onion powder, paprika, crushed pepper, dried parsley
  • white wine or fish stock
  • minced clams
  • cornstarch or xanthan gum + water
  • lemon zest
  • black olives + lemons
  • fresh parsley (for garnish)

How to make the seafood casserole

Azorean Seafood Casserole
Azorean Seafood Casserole
  1. In a pan with 2 tablespoons of olive oil sauté the shrimp and scallops for 15 minutes or until cooked through. Set aside.
  2. In other pan, sauté the shallots, sweet red peppers and garlic with some olive oil and half a stick of butter. Stir until shallots and peppers are cooked.
  3. Put the seafood and shallot mixer together. Add the dry seasonings, white wine or fish stock, lemon zest and stir until it starts bubbling. Add another 1/2 stick of butter. Stir until the butter is melted.
  4. Add the minced clams with the juices. Keep stirring. Taste the sauce to see if you need to add more dry seasonings like salt, pepper or paprika. Let it cook for another 5 minutes and stir a little.
  5. Now add the mussels and cherrystones into the pan, stir and cook in the sauce for 10 minutes covered. when the mussels and cherrystones open then add cornstarch (or xanthan gum) with water to thicken the sauce. Cover and let it cook till it bubbles and then shut it off. Let it stand for 5 minutes
  6. Around this time make your rice, cauliflower rice or mashed potatoes to go with the seafood casserole.
  7. Add lemon pieces, black olives and fresh parsley to garnish. Serve immediately

Tips and Substitutes

  • The seafood is pretty much to your liking. You can omit or add more to this dish.
  • White wine is awesome in this recipe but you can use fish stock or add more water. If you use just water, you will need to add more dry seasonings to bring the taste out on this recipe.
  • Don’t like parsley, you can add cilantro.
  • No minced clams? no problem just grab a bottle of clam juice or you can delete i completely.
  • I use shallots because my husband can’t digest them very much that’s what I use shallots. You can use sweet onions as a substitution.
  • Trying to keep this low carb, keto and gluten free, I used xanthan gum as my thickening agent but you can use cornstarch even regular flour.
  • No lemons just grab a bottle of lemon juice and add 1 tablespoon to the recipe.
  • Piri Piri sauce is Portuguese hot sauce. You can use any hot sauce or omit it.

Azorean Seafood Casserole

Recipe by Lucy ChesnaCourse: Dinner, MainCuisine: Portuguese, Azorean
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

325

kcal
Total time

35

minutes

It’s a super satisfying dish with a mix of salty and sweet flavors. It does take planning but this classic Portuguese dish is worth trying. Especially if you’re hungry cause it will fill you up fast.

Ingredients

  • 1/2 lb. to 1 lb. medium size scallops

  • 1/2 ib. to 1 lb. mussels

  • 8- 10 little necks or cherrystones

  • 1 bag of medium size shrimp (remove tails)

  • 2 shallots, minced

  • Zest of 1 lemon

  • 1 sweet red pepper, minced

  • 4 garlic cloves, minced

  • 1 stick unsweetened butter, cut in half

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • 1 teaspoon paprika

  • 1/2 teaspoon hot pepper flakes

  • 1 teaspoon piri piri sauce (or any hot sauce)

  • 2 tablespoons dried parsley

  • 1/4 cup of white wine or fish stock or water

  • To Thicken Sauce
  • 3 tablespoons cornstarch with 1/4 cup of water

Directions

  • In a pan with 2 tablespoons of olive oil sauté the shrimp and scallops for 15 minutes or until cooked through. Set aside.
  • In other pan, sauté the shallots, sweet red peppers and garlic with some olive oil and half a stick of butter. Stir until shallots and peppers are cooked.
  • Put the seafood and shallot mixer together. Add the dry seasonings, white wine or fish stock, lemon zest and stir until it starts bubbling. Add another 1/2 stick of butter. Stir until the butter is melted.
  • Add the minced clams with the juices. Keep stirring. Taste the sauce to see if you need to add more dry seasonings like salt, pepper or paprika. Let it cook for another 5 minutes and stir a little.
  • Now add the mussels and cherrystones into the pan, stir and cook in the sauce for 10 minutes covered. when the mussels and cherrystones open then add cornstarch (or xanthan gum) with water to thicken the sauce. Cover and let it cook till it bubbles and then shut it off. Let it stand for 5 minutes
  • Around this time make your rice, cauliflower rice or mashed potatoes to go with the seafood casserole.
  • Add lemon pieces, black olives and fresh parsley to garnish. Serve immediately

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