The acidity of Heritage Rosé perfectly balances the creaminess of the açorda and enhances the delicate flavor of the shrimp without overwhelming the palate.

Give it a try. Just follow the recipe.

Shrimp Açorda (Serves 4)

• 850 g of 30/40 shrimp
• 1 large, hard Alentejo-style bread
• Olive oil
• 4 tablespoons of tomato paste
• Salt and pepper to taste
• 7 garlic cloves
• 1 small bunch of cilantro
• 2 + 4 egg yolks

Preparation

Defrost the shrimp and peel, reserving the shells and 8 unpeeled shrimp to cook in salted water. Add a generous drizzle of olive oil and 3 chopped garlic cloves to a pan, sauté, and then add the shrimp meat to cook. Set aside. In the same pan, add more olive oil, the shrimp shells, salt, pepper, and tomato paste, and let it sauté for a bit.

Add around 800 ml of water and let it boil for about 25 minutes to create a broth. Peel the bread and cut the interior into cubes, placing them in a bowl. Strain the broth and soak the bread cubes in it for about 5 minutes. In another pan, add a drizzle of olive oil, the remaining coarsely chopped garlic cloves, and the bread (slightly drained of the broth), stirring and mashing the bread until the desired consistency is reached. Adjust seasoning if necessary, add the sautéed shrimp and chopped cilantro, and mix everything together.

Finally, add two egg yolks and mix well. Serve immediately with the boiled shrimp on top, an egg yolk in the center, and chopped cilantro.

Enjoy!