Of which 1.8 g sugars and 4.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (shrimp) · Selenium (shrimp) · Fiber (whole-wheat bread)
Allergens gluten, crustaceans (shellfish), egg, fish
Shrimp açorda (Portuguese bread and cilantro stew)
Bread, shrimp and cilantro — the most comforting bread soup there is.
Ingredients
- 300 g (10½ oz) peeled shrimp, fresh or frozen
- 200 g (7 oz) day-old whole-wheat bread, sliced
- 4 cloves garlic, finely minced (12 g)
- 1 bunch of fresh cilantro, chopped (15 g / ½ oz)
- 4 tbsp extra-virgin olive oil (40 g / 1½ oz)
- 2 eggs (poached, or 1 yolk to bind) (100 g / 3½ oz)
- 500 ml (2 cups) homemade fish stock (low salt)
- piri-piri (optional), to taste
- salt and black pepper, to taste
Method
- If the shrimp are frozen, thaw them. In a saucepan, heat 2 tbsp of the olive oil and sauté half the garlic. Add the fish stock and let it heat through. Set aside.
- Tear the bread into pieces in a large bowl. Pour over half the hot stock and let it soften for a few minutes. Mash with a fork into a paste.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Fish & Seafood”. The English edition is coming soon.
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