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Pour Egg Yolk Acorda Alentejana by Authentic Food Quest

Acorda Recipe

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
Print Pin Rate
Course: Recipes
Cuisine: Portuguese
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Calories: 1260kcal
Author: Authentic Food Quest

Ingredients 

  • 1.3 lbs old rustic bread if possible use pão alentejano
  • 14 oz shrimp medium size, 30 to 35
  • 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

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.

Nutrition

Serving: 1 | Calories: 1260kcal | Carbohydrates: 78g | Protein: 35g | Fat: 91g | Saturated Fat: 34g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 40g | Trans Fat: 0.4g | Cholesterol: 242mg | Sodium: 697mg | Potassium: 622mg | Fiber: 5g | Sugar: 46g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 4mg
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