Shrimp Bread Pudding (ENG)

2 loafs of rustic bread  – 1 kg
Shrimp – 1kg
Olive oil – q.b.
Tomato paste (optional) – q.b.
Garlic cloves, finely minced – 6-8
Fresh cilantro, finely chopped – 1 small bunch
Egg yolks – 4
Salt and white pepper to taste
Piri-piri sauce to taste (optional)

PRAWNS

1. Remove the shells and heads from the shrimp. Reserve the heads and shells separately for the fumet.
2. Remove the vein from the meat.
3. In a frying pan, heat the olive oil with the unpeeled garlic cloves.
4. When the oil is very hot, add the raw prawns and cook for one minute each side.

FUMET

1. In a large pan with very hot olive oil, add the heads little by little to caramelize well. Crush the shrimp heads in the pan to release more flavour.
2. Add  crushed garlic cloves, sauté for 5 minutes or until golden and pour in the wine to cool the pan.
3. Add the remaining shells and cover with water and boil for 30 minutes. Add more water if necessary.
4. Remove from heat and pass through a fine sieve. Discard shrimp shells.
5. Add tomato paste if needed.

BREAD PUDDING

1. Cut the top of the bread loafs. We will use them as serving dish.
2. Remove all the inner part of the bread
3. Put a bit of olive oil inside the bread loafs crust and put them in the oven at 120º until crust is crispy.
4. In a large bowl, soak the inner part of the bread in the reserved seafood fumet.
5. In a big pot, heat the olive oil and sauté the minced garlic until fragrant but not browned.
6. Add the soaked bread to the pan with the garlic and olive oil.
7. Reduce to medium heat, stir well, mashing the bread slightly to create a homogeneous mixture. If it’s too dry, add more of the reserved fumet or water.
8. Fold in most of the chopped cilantro, reserving some for garnish.
9. Season with salt, white pepper and, optionally,  piri-piri sauce.
10. Add the part of the shrimps to the bread mixture, stirring gently to combine.
11. To serve, place the bread pudding in bowls or back to the interior of the bread
12. Make some holes and place the eggs yolks.
13. Garnish with the reserved shrimps and chopped cilantro.
14. Serve immediately, instructing diners to break the egg yolk and mix it into the “açorda” just before eating.