Editorial sample recipePortuguesebeginnerhalalpescatariandairy-free

Portuguese Shrimp Açorda Bread Stew

Name: Portuguese Shrimp Açorda Bread Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 400 g jumbo shrimp, peeled and deveined; 300 g stale rustic white bread, cubed; 6 clove garlic cloves, minced; 1 cup fresh cilantro, finely chopped; 4 tbsp extra virgin olive oil; 750 ml vegetable broth, halal certified; 1 tsp sweet paprika; 4 large eggs; 1 tbsp lemon juice, freshly squeezed

A traditional Alentejo style garlic and coriander bread stew folded with poached shrimp and soft egg yolk.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Bread Emulsification

Mashing rustic bread into simmering seasoned broth to build a rich, thick pan stew base without adding cream or flour.

Instructions

Step 1: Heat olive oil in a wide skillet over medium heat and sauté the minced garlic and sweet paprika for 1 minute until fragrant.

Step 2: Pour the vegetable broth into the skillet and bring it to a gentle simmer.

Step 3: Add the cubed stale bread to the simmering broth, using a wooden spoon to mash and stir until the bread breaks down into a thick, smooth stew.

Step 4: Add the peeled shrimp into the warm bread stew and cook for 3 to 4 minutes until pink and cooked through.

Step 5: Stir in most of the chopped fresh cilantro and lemon juice until fully incorporated into the porridge.

Step 6: Make four small indentations in the bread stew, crack an egg into each well, cover the pan, and simmer on low for 4 to 5 minutes until whites are set and yolks remain runny.

Step 7: Garnish with the remaining cilantro and drizzle with extra olive oil before serving straight from the pan.

Cooking tips

Use dry day-old bread so it absorbs maximum broth without becoming gummy.
Keep the heat low after adding the eggs so the bottoms do not scorch while the eggs poach gently.
Original home-cooking adaptation inspired by Portuguese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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