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Acorda Alentejana Recipe How To Make Portuguese Bread Soup
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#Portugal #recipe #authenticfoodquest • ►SUBSCRIBE for more videos here: http://bit.ly/AuthenticFoodQuestVideos • This acorda alentejana recipe combines the classic Portuguese bread soup with shrimp. This version of Acorda is called açorda de camarão. • A traditional soup from Alentejo, Acorda Alentejana its hearty, full of flavor and comes together easily in under 30 minutes. • The key ingredients of this acorda alentejana are stale bread, water, Portuguese olive oil from Alentenjo and cilantro or coriander. • For this acorda recipe, we are adding shrimp for an açorda de camarão version or acorda with shrimp. • Ingredients (with affiliate links) • 1.3lbs or 600g old rustic bread or if possible, use pão alentejano • 30 to 35 or 400g medium size shrimp http://shrsl.com/3mulq • ⅔ cup or 150ml Portuguese olive oil https://amzn.to/3PHPoU4 • 3 garlic cloves • 2 eggs • Handful of fresh cilantro or coriander • Water, enough to soak and cover stale bread • Salt • Chili flakes https://amzn.to/3oBLmkf • Freshly ground black pepper to taste https://amzn.to/3zgWPe7 • • • 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 • • 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. • • Thank you for watching. • ►FULL RECIPE here: • https://www.authenticfoodquest.com/ac... • 🐟 MORE ABOUT RECIPES AND PORTUGUESE FOOD ON OUR BLOG 🐟 • https://www.authenticfoodquest.com/po... • https://www.authenticfoodquest.com/re... • ►SUBSCRIBE for more videos here: http://bit.ly/AuthenticFoodQuestVideos • 🍴 ABOUT AUTHENTIC FOOD QUEST: • This is Claire and Rosemary from Authentic Food Quest on a quest to help you experience local culture through food. • Find authentic food from around the world through recipes, dishes, drinks, food guides, cooking classes, food tours, and more. • Read more: https://www.authenticfoodquest.com/ • ►Pinterest: / afoodquest • • **** • Camera gear we used to make this video (these are affiliate links): • Camera Canon: https://amzn.to/2XkONx3 • Microphone: https://amzn.to/2SmYs2k • SD Card: https://amzn.to/2H0Pfut
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