Preparation

Cook the shrimp in boiling water with salt, pepper and bay leaf for 5 minutes. Cut the bread into pieces and place in a bowl. Drizzle with the strained shrimp broth and let it soften. Sauté the onion and the chopped garlics in the oil. Add the tomatoes in pieces, without skin and seeds, and the chili and let it soften.
Drizzle with wine and wrap the drained bread.
Peel the shrimp and reserve some whole. The rest, cut into pieces and join in the açorda. Then season with salt, pepper and part of the chopped coriander.

Sprinkle with coriander and serve.

Ingredients

  • 500g shrimp
  • salt
  • chili
  • 2 bay leaves
  • 1/2 day bread
  • 1 onion
  • 4 cloves of garlic
  • 1dl of olive oil
  • 2 ripe tomatoes
  • 1malagueta
  • 2dl of white wine
  • 1 bunch of coriander
  • 4 egg yolks