Portuguese shrimps’ açorda recipe
Portuguese shrimps’ açorda recipe is one of the best açordas you may find in Portugal that conquers all who try it either locals or tourists. It is one of my favorite Portuguese dishes.
According to several researches concerning the origins of the Portuguese gastronomy, the origins of the açorda go back to the times of the Moorish occupation of the Portuguese territory, being an evolution of the Moorish bread soups.
There are several types of açorda and I am fan of them all, however this Portuguese shrimps’ açorda recipe is my favourite. Hope you enjoy it to!
- 600 g large shrimps
- 4 garlic cloves
- 1 small onion
- 1 dl olive oil
- 10 dl of the water used to cook the shrimps
- 300 g day-old Portuguese bread
- 1 bunch of coriander
- 4 eggs
- Salt and pepper to season
- Boil the shrimps and peel them. Crush the shrimps’ heads and let them boil for a few more minutes and then strain keeping the water.
- Heat the olive oil on a large pan. Fry the onion and the garlic previously shopped. When the onion becomes soft, add the chopped coriander and a small portion of the reserved water, letting cook for one or two minutes.
- On a large bowl place the bread and add the remaining reserved water of the shrimps. Let the bread soak the water and then add it to the pan. Mix and add the shrimps.
- Transfer the açorda to a serving hot Terra-cotta clay pan and add the raw eggs, mixing them so that they cook on the açorda. Finally, serve this Portuguese shrimps’ açorda recipe and surprise your family and friends.