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Portuguese Bread and Garlic Soup with Fresh Shrimp (Açorda de Alho com Camarão)

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Portuguese Bread and Garlic Soup with Fresh Shrimp (Açorda de Alho com Camarão) is a rustic and comforting dish that exemplifies the beauty of simple, fresh ingredients. This traditional Portuguese soup, known as Açorda, is a celebration of garlic, cilantro, and olive oil, with chunks of day-old bread providing a hearty base. The addition of succulent fresh shrimp elevates this humble soup into a flavorful and satisfying meal, perfect for a cozy evening or a light lunch. The combination of textures – the soft bread, tender shrimp, and aromatic broth – creates a delightful culinary experience that showcases the best of Portuguese cuisine.

Ingredients

Scale

Gather these ingredients to make your Portuguese Bread and Garlic Soup with Fresh Shrimp (Açorda de Alho com Camarão):

  • 1 pound fresh shrimp, peeled and deveined

  • 6 cloves garlic, minced

  • ½ cup olive oil

  • 1 teaspoon red pepper flakes (optional)

  • 8 cups chicken broth or vegetable broth

  • 1 loaf day-old crusty bread (such as Portuguese or sourdough), torn into bite-sized pieces

  • 1 cup chopped fresh cilantro

  • 2 tablespoons white wine vinegar (or lemon juice)

  • Salt and freshly ground black pepper, to taste

  • 4 poached eggs (optional, for extra richness)

Instructions

Prepare the Garlic and Shrimp:

  1. Sauté the Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1-2 minutes, or until the garlic is fragrant but not browned. Be careful not to burn the garlic, as it will become bitter.

  2. Sauté the Shrimp: Add the shrimp to the pot and sauté for 2-3 minutes, or until they turn pink and are cooked through. Remove the shrimp from the pot and set aside.

Make the Soup:

  1. Add Broth: Pour the chicken broth (or vegetable broth) into the pot and bring to a simmer.

  2. Add Bread: Add the torn bread to the pot and stir to ensure it is submerged in the broth. Let the bread soak for about 10-15 minutes, or until it has softened and thickened the soup.

  3. Stir in Cilantro: Stir in the chopped fresh cilantro and white wine vinegar (or lemon juice). Season with salt and freshly ground black pepper to taste.

Combine and Serve:

  1. Return Shrimp to Pot: Return the cooked shrimp to the pot and stir to combine. Heat through for about 1-2 minutes.

  2. Serve: Ladle the soup into bowls. If desired, top each bowl with a poached egg. Serve immediately.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/portuguese-bread-and-garlic-soup-with-fresh-shrimp-acorda-de-alho-com-camarao/