Açorda de Camarão

Ingredients

• ½ lb large shrimp, peeled and deveined
• 3 cloves garlic cloves, sliced thin
• 3 cups day-old crusty bread, torn into bite-sized pieces
• 4 cups vegetable or seafood broth
• 2 eggs large eggs
• 3 tablespoons olive oil

Instructions

1. 1

   Pour 3 tablespoons of olive oil into a large pot and place it over medium-high heat for 90 seconds until the oil shimmers and moves quickly when you tilt the pot.

2. 2

   Add the 3 sliced garlic cloves to the hot oil and stir constantly for 30 seconds until the kitchen smells strongly of garlic and the slices turn light golden.

3. 3

   Add the 0.5 lb of shrimp to the pot and stir occasionally for 3 minutes until the shrimp turn bright pink and opaque throughout, with no gray remaining.

4. 4

   Pour in the 4 cups of broth and bring it to a gentle boil over medium-high heat, which should take about 2 minutes—you'll see large bubbles rapidly breaking the surface.

5. 5

   Add the 3 cups of torn bread pieces to the pot and stir gently for 2 minutes until the bread begins to soften and absorb the broth, creating a thick, soupy base.

6. 6

   Reduce the heat to medium-low and create two small wells in the bread mixture by pushing it to the sides with your spoon, then crack one egg into each well.

7. 7

   Simmer gently for 4 minutes until the egg whites turn opaque white and set, but the yolks remain soft when you tap the surface gently with the spoon.

8. 8

   Remove the pot from heat and ladle the soup into two bowls, ensuring each bowl gets one egg, plenty of shrimp, and an equal share of the broth and bread.

Tools you’ll need

• large pot (3-quart or larger)
• wooden spoon
• ladle
• cutting board
• chef's knife

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