Camarão Cord

Ingredients for 4 servings:

• 1 kg scampi (or shrimp)
• 6 slice(s) of stale bread from the day before
• 3 garlic cloves
• 2 egg yolks
• Paprika powder, hot
• 1 bunch of parsley
• 1 shot of white, dry wine
• salt and pepper
• 5 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bread soup with scampi

Wash the shellfish and briefly blanch them in 2 liters of lightly salted, boiling water with the parsley and a splash of wine. Drain and reserve the water. Shell the scampi (leave 4 in their shells for garnish), carefully remove the intestinal tract, and keep the scampi warm. Return the heads, shells, and claws to the cooking water and simmer for about another 30 minutes. Filter the broth through a fine sieve, pour into a terrine, and add the bread pieces. Sauté the garlic in a large pot with olive oil until golden brown, then add the broth and bread, stirring to combine. Once the bread has softened, season the broth with salt, pepper, and a pinch of paprika. Carefully fold in the scampi and immediately remove the pot from the heat. Let the bread soup cool slightly and stir in the egg yolks. Garnish the açorda with the remaining scampi and parsley.