Shrimp Cataplana

Shrimp Cataplana

Course: Main DishDifficulty: Medium

This is a simple Portuguese fisherman’s stew. You can use any seafood you’d like, but the staple is the Linguiça sausage. It’s the same chorizo type sausage that I use in my beans. We are fortunate to have Kramarczuk’s in Northeast Minneapolis who makes incredible Linguiça. Go there to get this sausage. If you are out of state and can’t find it, andouille or chorizo will work as a substitute. This dish is named after the wok-like Portuguese pan that it is cooked in. Because I don’t own a Cataplana, I used a simple 4 quart cast iron Dutch oven, any large vessel with a lid will work. 


  • 1/4 cup Extra Virgin Olive Oil

  • 4 oz Linguiça or Spanish Chorizo Sausage (sliced into 1/4 inch rounds)

  • 4 to 6 large scallions dices (about 1/2 cup)

  • 2 teaspoons Paprika

  • 2 Garlic Cloves (minced)

  • 1 Bay Leaf

  • 1/4 teaspoon Crushed Dried Chile Pepper (more or less depending on how spicy you want it)

  •  1/2 cup White Wine (I prefer a buttery Chardonnay)

  • 12 Cherry Tomatoes (halved)

  • 1.5 pounds Extra-Large Shrimp (shelled and deveined)

  • 1/2 cup Cilantro (finely chopped)

  • 1 teaspoon Coarse Kosher Salt, as needed

  • 1/4 teaspoon Ground White Pepper

  • 2 to 3 tablespoons Softened Butter

  • Black Olives, for garnish


  • Over medium high, heat the oil in the bottom of a cataplana pan or 4-quart pot with a tight-fitting lid. Toss in the sliced sausages and cook just to give them some color, about 2 minutes.
  • Mix in the scallions and cook just until they are translucent, about 2 minutes. Stir in the paprika, garlic, bay leaf and crushed chile pepper. When the garlic is very lightly golden and aromatic, about 1 minute, pour in the wine and tomatoes and stir. Simmer for just a minute, then add the shrimp, turning them in the base to coat.
  • Mix in 1/4 cup of the cilantro. Sprinkle the salt and pepper over all as needed. Recover and cook for 2 more minutes, until the shrimp are opaque pink and the tail is curled over but not too tightly. Be careful not to overcook the shrimp. Remove from the heat. Discard the bay leaf. Add the softened butter, give a toss with the shrimp.
  • Serve immediately with the olives and cilantro to garnish