For the final #homemadeMonday of #seafoodApril – I present to you hubby´s grandma´s açorda de camarão – a typical Portuguese dish based on soaked bread with garlic, olive oil and much more. We reproduced André´s grandma´s way of making it and it did not only come out delicious, but also extremely pretty in aspect, as you can hopefully tell from the pictures. So without further ado, here´s a different type of #guestchefseries – one in which grandma, the guest chef, safely offered her guidance through the phone instead of in person. We´re eagerly waiting to eat grandma´s açorda with her, over a nice glass of wine and old family pics. But in the meantime, I´m sharing this with all of you.
800g whole boiled shrimp
500g rustic bread
one whole garlic
100ml olive oil
four egg yolks
two tbsp tomato sauce
a handful of fresh coriander
a pinch of salt
1. Peel and devein the shrimp, putting the heads aside.
2. Heat 75ml of the olive oil in a pan and add the shrimp heads to it, crushing them and frying them over low to medium head for five minutes.
3. In the meantime, cut the bread into small pieces and boil a litre of water. Soak the bread into the hot water while the shrimp heads are frying. Remove the excess water and add 25ml of olive oil on top.
4. Once the shrimp heads are done frying, remove them from the pan, leaving the olive oil behind. Add the chopped onion and five finely chopped garlic cloves to the oil. Fry for two minutes. Add a pinch of salt and the tomato sauce, and simmer for another two minutes.
5. Cut half of the shrimp into bite sized pieces and keep the other half aside.
6. Add the chopped shrimp pieces to a pan with two tbsp of olive oil, half of the coriander and two finely chopped cloves of garlic, and fry for two minutes.
7. Add everything to a large pot and mix thoroughly, to remove all clumps and let the bread absorb all of the oil and mixes with the shrimp. If necessary, cook for another couple of minutes.
8. Serve in a deep plate, with the remaining shrimp around it and an egg yolk in the middle. Season with the remaining coriander.