Acorda Recipe

Pour Egg Yolk Acorda Alentejana by Authentic Food Quest

This Portuguese acorda recipe combines the classic Portuguese bread soup with shrimp, making a version of acorda, called açorda de camarão. A traditional soup from Alentejo, its hearty, full of flavor and comes together easily in under 30 minutes.

5 from 3 votes

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Course: Recipes

Cuisine: Portuguese

Prep Time: 10

Cook Time: 20

Rest Time: 10

Total Time: 40

Servings:

Calories: 1260kcal

Author: Authentic Food Quest

Equipment

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Ingredients

1.3 lbs old rustic bread if possible use pão alentejano
14 oz shrimp medium size, 30 to 35
⅔ cup Portuguese olive oil
3 garlic cloves
2 eggs
cilantro or coriander fresh, handful
water enough to soak and cover stale bread
salt
Chili flakes
black pepper freshly ground

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Instructions

Cut the inside of the rustic bread into pieces and place in a large bowl. Pour in just enough water and soak the bread. Mix with a spoon until all pieces of bread have water . Let the mixture stand for a few minutes for the bread to absorb the water.
Heat a skillet over medium heat with 3 tablespoons of Portuguese olive oil. Add the shrimp and cook for about 2 or 3 minutes on each sides until the shrimp turns from translucent to opaque. Season to taste with salt and black pepper. Set aside.
In another pan, pour in the remaining olive oil oil over medium heat. Add the chopped garlic and cook for about 2 minutes.
Add in the drained bread and mix until all the olive oil is soaked up. You may need to add a little more. Turn down the heat to low and stir. Cook for about 10 minutes until you have a dense porridge-like soup. Add more water if necessary.
Add some salt, pepper and chili flakes to taste. Toss in some chopped coriander or cilantro and mix. Cook for a few more minutes.
Set aside some shrimp to use as garnish before serving. Add the rest of the shrimp to the mixture, stirring continiously. Crack an egg and pour the egg yolk over the hot Portuguese bread soup. The egg yolk will cook slightly but not all the way through.
Serve the açorda alentejana in bowls and garnish with the left over shrimp.
Serve immediately and enjoy while still hot

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Notes

Be sure not to overcook the shrimp as they will become tough and shrink. You will start to notice a pinkish color when they are cooked. Cook for approximately 2 minutes on each side in oil over medium heat.
If you prefer, you can also cook the shrimp in water instead of olive oil. In this case, cook the shrimp in a pot of boiling water for about 2 to 2 ½ minutes.

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