Açorda de camarão comes from the Portuguese tradition of bread soups, and the Alentejo is the homeland of all açordas. Garlic and cilantro simmer in olive oil, and rustic bread is transformed into a rich, savory stew crowned with sweet shrimp.
Açorda is beautifully flexible: some families make it with clams or salt cod, others keep it vegetarian with tomato or mushrooms. This is the shrimp version, finished the traditional way with egg yolks stirred in at the table.
Açorda de Camarão Recipe
What you need
Ingredients
- 14 oz shrimp meat (peeled)
- 1 rustic loaf, about 1¾ pounds
- 2 egg yolks
- 4 garlic cloves, finely chopped
- 4 cups milk
- 1 seafood bouillon cube
- 3 tablespoons olive oil
- 2 tablespoons brandy
- Whole shrimp, as needed, for garnish
- Chopped cilantro, as needed
- Salt and chili pepper, to taste
Cook along
Instructions
- Cut the bread into small pieces and place them in a large bowl.
- Bring the milk to a boil with the seafood bouillon, then pour it over the bread and let it soak.
- In a large pan, heat the olive oil over medium heat with the garlic, salt and chili pepper until fragrant.
- Add the shrimp meat and cook through.
- Adjust the seasoning, add the chopped cilantro and the brandy, then stir in the soaked (and drained) bread.
- Stir until the açorda is homogeneous and creamy.
- Separately, cook the whole shrimp in salted, chili-spiked water for the garnish.
- Serve in a clay dish, topped with the peeled cooked shrimp, the egg yolks and more cilantro — stir the yolks in at the table.
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