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Shrimp acorda in an earthenware vessel

Shrimp Açorda Recipe (Açorda de Camarão)

Daryl and Mindi Hirsch
Shrimp Açorda, or Açorda de Camarão, is a classic Portuguese seafood dish and one of the hallmarks of Portuguese cuisine. The versatile dish will warm you up on a cold winter day and transport you to the beach in the summer.
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine Portuguese
Servings 6
Calories 337 kcal

Ingredients
 
 

  • 1/2 pound jumbo shrimp (13 to 25 count (per pound))
  • 0.88 pound bread (preferably Portuguese or Italian rolls, cut into pieces)
  • 2 quarts water (for shrimp stock)
  • 4 tablespoons olive oil (extra virgin)
  • 1 tablespoon tomato paste
  • 3 tablespoons cilantro (finely chopped with some left over for garnish)
  • 3 eggs (whole)
  • 1 egg yolk (for final presentation)
  • 3 cloves garlic (finely chopped)
  • salt (to taste)
  • black pepper (to taste)

Equipment

Instructions
 

  • Remove shrimp shells and heads, devein shrimp and set shells and heads aside.
  • Heat 2 tablespoons of olive oil in a medium saucepan. Cook garlic until just fragrant. Add the shrimp, season with salt and cook for 1 1/2 to 2 minutes until the shrimp are just barely cooked. Remove shrimp from the pan and set aside in a bowl.
  • Add the shrimp heads and shells to the pan and cook, stirring for one minute. Stir in the tomato paste until it’s barely caramelized. Add the water to the pot, bring to boil, reduce to a simmer and cook for 30 minutes.
  • While the shrimp stock is cooking, cut up all of the shrimp (except for four or five) into bite-sized pieces. The whole shrimp will garnish the dish.
  • Place the bread into a bowl and strain the shrimp stock over the bowl. Mix the bread and broth.
  • Let the bread soak until moist - about 5 minutes.
  • Remove the cooked shrimp from the bowl and place them on a plate. Clean the saucepan and place it back on the stove. Pour in the accumulated juices (including the cooked bits of garlic) from the cooked shrimp along with one tablespoon of olive oil. Place the heat on medium.
  • Once the oil is heated, pour in the bread / shrimp stock mixture.
  • Cook until the mixture is thickened into a cohesive stew. Once cooked, take the saucepan off the heat and add the whole eggs, one at a time, and mix thoroughly. Add the chopped cilantro.
  • Once the eggs are mixed, pour in the cut shrimp, mix thoroughly and serve in a cast iron or earthenware serving bowl. Garnish with whole shrimp with the egg yolk in the center.

Nutrition

Serving: 1bowlCalories: 337kcalCarbohydrates: 33gProtein: 16gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 162mgSodium: 599mgPotassium: 204mgFiber: 3gSugar: 4gVitamin A: 286IUVitamin C: 1mgCalcium: 133mgIron: 3mg
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