Tag Archives: Bread

Shrimp Bread Pudding

Shrimp Bread Pudding is an amazing portuguese recipe. Mixes the best of the bread with shrimps, an amazing seafood dish, special for lunch.

Shrimp Bread Pudding Recipe, Alentejo, Portugal - Cooking Lisbon

The original recipe was from a Arabic dish. This is a typical dish from the South of Portugal, Alentejo region.

Preheat a earthenware pot. Boil shrimp in very salted water during one minute and reserve the water.

Shell shrimp and reserve in a mix of ice with salt, chili pepper and lemon juice.  Crush shrimps heads and boil in some of the water.

Sauté garlic and onion until onion is tender. Add cilantro and some of the cooking water and bring to a boil.

Strain water from cooking the shrimps heads and pour while  still boiling over the bread. let it absorb the water and then add to sauted onions.

Add shrimps, mix and season to taste.  Transfer to earthenware pot. Open eggs over bread pudding and mix well.

The mentioned recipe of Shrimp Bread Pudding is for four persons.

Ingredients of Shrimp Bread Pudding Recipe

4 garlic cloves minced;
4 cups cooking water from the shrimps;
4 eggs;
1 lb big shrimp;
1 small onion, minced;
1 bunched fresh cilantro chopped salt;
1/2 lb stale bread, thinly sliced;
1/2 cup of portuguese olive oil;
Ice, chili pepper and lemon juice

Feel free to engage with Cooking Lisbon through the several social channels. We are at Google Plus, Instagram, Facebook, Pinterest and Twitter.

Alentejo Style Bread Soup

Alentejo has wonderful food and wines. Alentejo Style Bread Soup is perhaps one of the most famous dish.

The locals, used the products they have to prepare the meals and the recipes turns famous by their simplicity.Alentejo Style Bread SoupPoach the eggs in water in a splash of vinegar.
Crush garlic, half the colantro, a little olive oil and salt with a mortar and pestle, then transfer to a tureen over low heat. Arrange the bread in the tureen, and drizzle with olive oil.
Bring the water to a boil and pour over the mix while still hot, and let it rest.
Serve hot with poached eggs and remaining cilantro.

Ingredients

4 cups water, hot
1 large wheat bread (1 lb), sliced
4 eggs
½ cup extra virgin olive oil
8 garlic cloves, sliced
1 bunch fresh cilantro, chopped
Vinegar and Salt (depends of your taste)