Shrimp Açorda

Shrimp Açorda

Shrimp Açorda

Artist

Ricardo Nilsson
Designer, Illustrator, Animator
behance.net/ricardonilsson

Country

Portugal

Ingredients

300g torn alentejano bread or sourdough bread (2½ cups)
400g shrimp (prawns), peeled & deveined (3 cups)
4-6 cloves garlic, sliced
1 chili pepper fresh or dried, chopped
3 Tbsp extra-virgin olive oil
Water
Salt
Coriander
1 egg per serving

About this Recipe

Açorda is a typical Portuguese dish, most common in the Alentejo region. There are many variations of this dish, and this one with shrimp is my favorite. It’s a simple recipe and a nice way to reduce food waste, if you have leftover bread.

Instructions
  • In a bowl, mix the bread with water, and let the bread soak all the water, for about 5 min.
  • Season the shrimp with a pinch of salt, garlic, chili and a drizzle of olive oil.
  • In a pan, heat olive oil over medium-high heat until it shimmers.
  • Add the seasoned shrimp, stirring occasionally, for about 2-3 minutes. Using a slotted spoon, transfer shrimp to a plate and set aside.
  • Remove the excess water from the bread and add it to the pan with more sliced garlic, adding water as needed (½ cup at a time) and stirring until bread has absorbed all liquid and has almost completely broken down into a porridge-like texture, about 20 minutes. Check seasoning and add salt if necessary.
  • Add the shrimp and chopped coriander.
  • Stir to mix well with the bread.
  • When serving, add the egg gem and stir rapidly as it cooks with the residual heat. For the coriander lovers, sprinkle with more chopped coriander.

JOIN THE MAILING LIST

Get the latest news first.

You have Successfully Subscribed!