Açorda with Shrimp (Alentejo Soup)

Açorda with ShrimpFor those who appreciate Açorda with Shrimp, this is an easy way of making it and it’s delicious!


  • 17.6 ounces (500 grams) clams
  • 17.6 ounces (500 grams) shrimp
  • 2 garlic cloves
  • 1 decilitre olive oil
  • Salt to your taste
  • 1 coriander bunch
  • 2.2 pounds (1 kilo) homemade bread
  • 2 egg yolks
  • 2 eggs

How to make Açorda with Shrimp:

  • Start by washing the clams very well in water mixed with salt to make sure they lose all the sand. Then, wash and cook the shrimp in water seasoned with salt (about 1.5 decilitres of water).
  • When they’re cooked, drain them. Don’t throw the water away.
  • Peel the shrimps and tread their shells. Put the shells in the same water where you cooked the shrimp. Boil them for about 5 minutes and then drain them with a fine mesh strainer and squeeze very well.
  • Wash the clams and let them open in teacup filled with water. After draining them, add the water where the clams opened to the shrimp water. Peel the clams.
  • Meanwhile, put the olive oil and the chopped garlics in a pan and heat them. When they start to turn slightly brown, add the shrimp water and cook for 5 minutes. Check the salt.
  • The bread should be cut into small pieces. Add the pieces to the mix gradually until you get a mashy consistency.
  • Stir the mix until it starts boiling and then add the chopped coriander, the eggs and the beaten egg yolks. Stir the mix until it starts boiling again. Now, add the shrimp and serve the dish.
  • If you want, you can put pieces of kani-kama on top of the açorda.

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