Name: Flemington BBQs Garlic Portuguese Shrimp Sausage With Calamari Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 lb shrimp, peeled and deveined; 1 lb calamari (squid) tubes and tentacles, cleaned and sliced into rings; 8 oz Portuguese smoked sausage (chouriço or linguiça), sliced 1/4-inch thick; 8 cloves garlic, thinly sliced; 2 shallots, thinly sliced; 1 red bell pepper, julienned; 1 cup fresh parsley, chopped; 2 tbsp fresh lemon juice; 4 pieces lemon wedges (for serving); 3 tbsp extra-virgin olive oil; 1 cup dry white wine (or seafood stock); 1 tsp smoked paprika; 1 tsp red pepper flakes; 1 tsp kosher salt; 1 tsp freshly ground black pepper

Method

Seafood & Sausage

Prep seafood

Pat shrimp and calamari dry with paper towels. Season both lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper; set aside in a single layer on a plate for 5 minutes.

Sear sausage

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the sliced Portuguese sausage. Cook, stirring occasionally, until the edges are browned and some fat has rendered, about 4–5 minutes. Using a slotted spoon, transfer sausage to a plate and reserve rendered oil in the skillet.

Aromatics & Vegetables

Reduce heat to medium. Add remaining 2 tablespoons olive oil to the skillet with the reserved sausage fat. Add sliced garlic and shallots and cook, stirring, until fragrant and shallots are translucent, about 1–2 minutes. Add julienned red bell pepper and cook for another 2 minutes until slightly softened but still bright.

Liquids & Seasoning

Stir in smoked paprika and red pepper flakes, cooking briefly (15–20 seconds) to bloom the spices. Pour in the white wine (or seafood stock) and scrape up any browned bits from the pan with a wooden spoon. Bring to a gentle simmer and let reduce by about one-third, roughly 2–3 minutes.

Seafood Finish

Return the browned sausage to the skillet and stir to combine. Add the seasoned shrimp in a single layer and cook undisturbed for 1–2 minutes until the undersides turn pink. Flip the shrimp, then add the calamari rings and tentacles, distributing them evenly. Cook, stirring gently, until shrimp are opaque and calamari is just cooked through (tender, not rubbery), about 2–3 minutes more. Total seafood cook time should be 3–5 minutes depending on thickness.

Taste the sauce and adjust seasoning with the remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper if needed. Stir in lemon juice and about three-quarters of the chopped parsley, reserving the rest for garnish.

Remove skillet from heat. Transfer shrimp, calamari, and sausage to a serving platter. Spoon pan sauce over the top and sprinkle with remaining parsley. Serve immediately with lemon wedges alongside.