Bread Soup with Shrimp – Authentic Açorda de Camarão

Açorda de Camarão is a traditional Portuguese bread soup made with jumbo shrimp stewed with pieces of a crusty bread and a rich shrimp stock. This classic Portuguese soup has creamy risotto like texture, and it can be paired with fish dishes or eaten on its own. It’s simply delicious and fairly easy to prepare. Continue to read to learn how to make this traditional Portuguese seafood dish.

What is Açorda?

Açorda can be described as a Portuguese soup that’s prepared by mixing broth with bread, and other local ingredients such as cured meats, sausages, and fish. There are dozens of different ways of preparing this dish that has been long enjoyed by Portuguese families. From the quick Açorda à Alentejana, to more sophisticated versions made with shellfish or salt cod.

Discover More: Açorda à Alentejana

Acorda a Alentejana
Açorda à Alentejana

The Origins of Açorda

The roots of this quintessential dish can be traced back to the Moorish occupation of the Iberian Peninsula between the 8th to the 15th centuries. The Moors would’ve brought with them the practice of adding soaked bread to stews and broths. The locals adopted the technique, adapting it into what now we now know as açorda. Originally a peasant dish, açorda was a great way to stretch ingredients and use stale bread. Nowadays it’s much more than a frugal dish, it’s a celebration to Portuguese flavours!   

Key Ingredients in Traditional Portuguese Shrimp Açorda

The main ingredients used in this açorda are shrimp, shrimp stock, Alentejo bread, garlic, egg yolks, fresh herbs, salt, and pepper. If you are preparing the shrimp stock from scratch, I recommend buying whole shrimp, frozen or fresh. The head and skin of the shellfish make it for a beautiful shrimp stock. Alentejo bread or Pão Alentejano is a rustic bread with a thick crust and dense interior. It’s better if the bread is slightly stale (2 days old) or it might end up too mushy.

Bread Shrimp Acorda

Making Authentic Portuguese Shrimp Açorda

The recipe can be divided in four parts, first you prepare a simple stock with the head and skin of the shrimp, chopped carrots and onions, garlic, parsley, black pepper, and salt.

The second part is the part where you cut the bread into smaller chunks and soak it with some of the shrimp stock. The third part consists of lightly frying the shrimp with some garlic, olive oil, and chilli flakes.

Frying Shrimp for Acorda

The final step is to mix the soaked bread with the remaining shrimp stock and cook in the same pan you fried the shrimp, stirring constantly, to form the soup base.

Acorda Camarao Base

To finish it, add in the egg yolks and stir in the cooked shrimp and season it with fresh cilantro, salt, black pepper, a squeeze of lemon and some chilli oil.

Egg yolks Shrimp Acorda

How to Make Traditional Açorda de Camarão

Portuguese Bread Soup with Shrimp – Açorda de Camarão

Recipe by Ana Veiga
5.0 from 1 vote
Course: Sides, AppetizersCuisine: Mediterranean, PortugueseDifficulty: Easy
Servings

4

servings
Prep time

1

hour 
Cooking time

20

minutes
Calories

421

kcal

Açorda de Camarão is a traditional Portuguese bread soup made with jumbo shrimp stewed with pieces of a crusty bread and a rich shrimp stock.

Ingredients

  • 800 g 800 Whole Shrimp

  • 300g g 300g Rustic Bread – Crust Removed

  • 2 2 Small Carrots (200g) – Sliced

  • 2 2 Small Onions (250g) – Cut into Wedges

  • 2 tbsp 2 Olive Oil (30ml)

  • 2 2 Large Egg Yolks

  • 5 5 Garlic Cloves

  • Fresh Parsley

  • Fresh Cilantro

  • Black Pepper

  • Salt

  • Chilli Oil – Optional

  • Lemon – Optional

Directions

  • Start by preparing the shrimp. Remove the head and shell, then with the tip of a sharp knife, make a shallow incision on the outer curve of the shrimp. Pull the vein out with the tip of the knife.
  • In a deep stock pot, add the heads and shells, the carrots, the onion wedges, 2 whole garlic cloves, a few parsley sprigs, and couple of whole black pepper corns. Cover with room temp water, bring it to a boil. Reduce to low/medium heat, let it simmer for about 40 minutes. Season with salt, strain the stock into a jug, set aside.
  • Cut the bread into smaller chunks, add it to a bowl, pour about 200ml of shrimp stock on top, let it soak while you cook the shrimp.
  • Place a deep skillet over medium heat, once hot, add the olive oil, and the shrimp. Fry for about 2 minutes on each side or until golden.
  • Mince the remaining 3 garlic cloves, add it to the shrimp pan with the chilli flakes. Cook for a minute. Take the shrimp out, set aside.
  • Add the soaked bread to the same pan you cooked the shrimp, stir in another 300ml of shrimp stock. Cook stirring frequently until the bread breaks down into an oatmeal like consistency.
  • Cut the cooked shrimp into smaller chunks, save some whole to decorate. Stir the chopped shrimp into the açorda base. Season with salt and pepper. Turn off the heat.
  • Add in the egg yolks, mixing well to combine. If the açorda feels too thick, add another splash of hot shrimp stock. Serve with chopped fresh cilantro and a squeeze of lemon.

Notes

  • You can replace shrimp stock with fish or vegetable stock.
  • If using frozen prawns, make sure to thaw it overnight.
  • The Alentejo bread can be replaced with a sourdough loaf.
  • This Shrimp Açorda can be paired with other fish dishes or served on its own.

Have you tried this recipe? Let me know in the comments!

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