Ingredients with Measurements:
- 1 lb. of shrimp, peeled and deveined
- 4 garlic cloves, minced
- 1 onion, chopped
- 1/2 cup of olive oil
- 6 cups of water
- 4 slices of day-old bread, cut into small cubes
- 1/4 cup of fresh parsley, chopped
- 2 tbsp. of white wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender or food processor
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the garlic and onion and sauté until the onion is translucent.
2. Add the shrimp to the pot and cook for 2-3 minutes until they turn pink.
3. Add the water to the pot and bring to a boil.
4. Add the bread cubes to the pot and stir well. Reduce the heat to low and let simmer for 10 minutes.
5. Using an immersion blender or food processor, blend the soup until it is smooth and creamy.
6. Add the parsley, white wine vinegar, salt, and pepper to the soup and stir well.
7. Serve hot with additional parsley for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Shrimp: You can substitute with any other seafood such as clams or mussels.
- Bread: You can use any type of bread, but it is best to use day-old bread as it will absorb the soup better.
Variations:
- Vegetarian: You can omit the shrimp and use vegetable broth instead of water.
- Spicy: Add red pepper flakes or hot sauce to the soup for a spicy kick.
Tips and tricks:
- Use a good quality olive oil for the best flavor.
- Make sure to blend the soup well for a creamy texture.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of parsley on top.
Garnishes:
Fresh parsley
Pairings:
- White wine such as Sauvignon Blanc or Pinot Grigio
- Crusty bread
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, add more bread cubes to thicken it.
Food safety advice:
- Make sure to cook the shrimp thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Açorda de Gambas is a traditional Portuguese soup made with shrimp and bread. It is a popular dish in the Algarve region of Portugal.
Flavor profiles:
Savory, garlicky, and slightly tangy from the white wine vinegar.
Serving suggestions:
Serve hot as a main dish or as a starter.
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Region: Portuguese