Açorda Alentejana de Camarão e Coentros (Rustic Garlic-Cilantro Bread Stew with Shrimp & Egg) – Authentic Portugal Recipe

Ingredients for Açorda Alentejana de Camarão e Coentros (Rustic Garlic-Cilantro Bread Stew with Shrimp & Egg) (4 Servings)

• 1.25 lbs (or 2.5 cups) plump coastal shrimp, prepped into bite-sized pieces
• 1.5 cups cubed rustic sourdough bread soaked in aromatic broth, washed and trimmed
• 1 cup poached farm eggs
• 1 medium onion and 3 cloves garlic, finely minced with 1 bunch fresh cilantro pounded with 5 cloves garlic
• 1.5 tbsp traditional Portugal seasoning (coarse sea salt, extra virgin olive oil)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and 1 bunch fresh cilantro pounded with 5 cloves garlic for 3–4 minutes until fragrant.
2. Stir in coarse sea salt, extra virgin olive oil and toast for 45 seconds to release the essential oils of Portugal's kitchen.
3. Add plump coastal shrimp and cubed rustic sourdough bread soaked in aromatic broth, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in poached farm eggs, adjust seasoning, and ladle steaming hot into deep bowls.