“Alhada de Camarões Fritos” é um petisco clássico e irresistível, perfeito para partilhar com amigos. O nome “Alhada” denuncia logo o ingrediente estrela: o alho, que frito em azeite cria um molho aromático e delicioso. É um prato rápido, cheio de sabor mediterrânico e ideal para acompanhar com um pão estaladiço para absorver cada gota do molho.

Ingredientes

  • 500g de camarão
  • Salsa Fresca
  • 3 Dentes de Alho
  • Sal
  • 1 Piri-Piri
  • Azeite Q.B.
  • Limão
  • 1 Copo de Vinho Branco

Preparação

  1. Comece por marinar os camarões em vinho tinto, sal, 1 dos dentes de alho e o piri-piri.
  2. Deixe repousar uns 30 minutos.
  3. Aqueça uma frigideira com azeite. Não é necessário que os camarões fiquem cobertos com o azeite, apenas o suficiente para fritarem. Essa quantidade também dependerá do tamanho do camarão escolhido. Frite-os e reserve num prato.
  4. No final, coloque apenas um fiozinho de azeite na frigideira e aloure o alho, regando os camarões com este molho. Sirva com salsa picada e limões em quartos.

From our kitchen to yours, here is a beloved Portuguese classic, translated for you to savour.

Fried Garlic Shrimp

This dish, known in Portugal as Alhada de Camarões Fritos, is a quintessential petisco, or Portuguese-style tapa. The name “Alhada” roughly translates to “garlicky” or “with a garlic sauce,” and it perfectly describes this simple yet incredibly flavourful dish. It’s all about fresh shrimp quickly pan-fried in a generous amount of olive oil infused with garlic and a hint of chilli, then finished with white wine and fresh lemon, creating its own delicious sauce right in the pan.

It’s a fast, vibrant dish that’s a staple in seaside cafes and homes across Portugal. The key is not to overcook the shrimp, so they remain tender and succulent. You’ll want plenty of fresh, crusty bread on hand to mop up every last drop of the aromatic, garlicky oil – many would argue that’s the best part! While the original recipe has a small typo listing red wine in the method, this dish is traditionally made with white wine, which keeps the flavours bright and fresh.

For a variation, you can add a knob of butter to the pan along with the final drizzle of olive oil to create an even richer sauce. This dish is best served immediately, straight from the pan, with lemon wedges on the side for squeezing over. It’s the perfect appetiser to share with a glass of crisp Vinho Verde.

Ingredients

  • 500g prawns (shrimp), shell-on or peeled
  • Fresh Parsley
  • 3 cloves of garlic
  • Salt
  • 1 fresh red chilli (or piri-piri)
  • Olive Oil
  • 1 Lemon
  • 1 glass of white wine

Preparation

  1. Begin by marinating the prawns. In a bowl, combine them with the white wine, a pinch of salt, one of the garlic cloves (crushed), and the finely chopped chilli.
  2. Let them rest for about 30 minutes to absorb the flavours.
  3. Heat a generous amount of olive oil in a large frying pan over a medium-high heat. You don’t need to deep-fry the prawns; just use enough oil to shallow-fry them. Add the prawns to the hot oil and cook for a few minutes until they turn pink and are cooked through. Remove them from the pan and set aside on a plate.
  4. In the same pan, add a final drizzle of olive oil. Finely slice the remaining two garlic cloves and gently fry them until golden and fragrant. Pour this garlic-infused oil over the cooked prawns. Serve immediately, garnished with chopped fresh parsley and lemon wedges on the side.