Prawns with Açorda (Savory Bread Porridge)

{"handle":"prawns-with-aaorda-savory-bread-porridge","title":"Prawns with Açorda (Savory Bread Porridge)","seoTitle":"Prawns with Açorda (Savory Bread Porridge)","image":"https://images.ctfassets.net/vmuke7sdou62/9v7BPS6q8I8V53feUcOB9/c7bdc82279c981fb1e2cc19642ab66ee/MTI1NjQwNjQ3OTc2NzIwODYy.jpg","ingredients":"

• 1 bay leaf
• 1 lemon, halved
• Salt
• 6 cups torn stale bread
• 2-3 cloves garlic, finely chopped
• 3 tablespoons chopped cilantro
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 large egg (optional)
• 20 prawns or jumbo shrimp, peeled and deveined

","preparation":"

Fill a medium pot with water and add the bay leaf, juice of 1/2 lemon and both lemon halves. Bring to a boil.

In another pot, bring 1 quart water to a boil. Salt the water and add the bread, stirring and mashing until a thick porridge forms, about 5 minutes. Remove the pot from the heat and stir in the garlic, cilantro and EVOO. In a small bowl, beat the egg, if using, then stir into the bread porridge.

Add the prawns to the boiling lemon water and season with salt. Cook until pink and firm, 3-4 minutes; drain.

Serve the stew in shallow bowls and top each with 5 prawns.

","tags":"boil,brunch,dinner,fish and seafood,fruit,lunch,rice, grains and breads,simmer,soups and stoups","publishDate":"2008-01-21T08:00:00Z","status":"Pending","author":"rachael-ray"}