Bread soaked with shrimp (Order of shrimp)

Name: Bread soaked with shrimp (Order of shrimp) - Rica H.
Ingredients: 7; 8 shrimp with shells (I used 5 with shells and a few already peeled) 3; 4 slices of white bread (or as much as you think necessary for a serving) 1 egg 4; 5 cloves of garlic 4; 5 tablespoons of milk 1 bay leaf salt pepper olive oil coriander (optional)

Over - Bread soaked with shrimp (Order of shrimp) by Rica H. - Recipia

Shrimp-soaked bread (A orda de camarão) appears on my table especially when I have 2-3 slices of bread left and a few shrimp from other recipes. It's the kind of dish you make quickly, especially if you have some frozen, peeled shrimp on hand. I've tested the recipe a few times, using leftover bread from breakfast, and I've never felt the need to complicate it. It's warm, filling, and made without any hassle. Quick Info Total time: about 30 minutes Preparation time: 10 minutes Cooking time: 15-20 minutes Servings: 1 large serving (or two small, as a snack) Difficulty: easy Recipe type: quick main dish, savory snack Ingredients 7-8 shell-on shrimp (you can also use a few peeled shrimp; I usually use 5 shell-on and the rest peeled) 3-4 slices of white bread 4-5 tablespoons of milk 4-5 cloves of garlic 1 egg 1 bay leaf salt pepper olive oil (one tablespoon, for sautéing) fresh coriander (optional, for serving) Preparation method 1. Boil the shell-on shrimp in boiling water with a little salt, just until they change color. If you have peeled shrimp, do not boil them; just the shell-on ones. After boiling, keep the water they were cooked in. 2. Peel the shrimp and discard the shells. All the shrimp (cooked and raw, if using a mix) will be cooked together later. 3. Tear the bread into small pieces, place it in a bowl, and add the milk and a few tablespoons of the reserved shrimp cooking water. Mix until the bread softens, but do not add too much liquid; the mixture should be moist, not floating. 4. In a small pan, heat the olive oil over low heat. Add the bay leaf, crushed garlic, and shrimp. Sauté everything for 3-4 minutes, being careful not to brown the garlic too much. 5. If you want to keep a few whole shrimp for decoration, remove them now. The bay leaf should also be removed at this step. 6. Add the soaked bread mixture over the shrimp. Sprinkle salt and pepper to taste. Stir vigorously over low heat to combine everything. 7. Crack the egg directly over the mixture and stir quickly to incorporate it evenly into the bread. Continue cooking for 2-3 minutes until everything binds together and is no longer liquid. 8. If you like, add a little chopped fresh coriander at the end, after turning off the heat. You can place the reserved shrimp on top for decoration. Why I make this recipe often I use it when I want to avoid wasting old bread and when I don't have time for complicated recipes. It requires few ingredients, doesn't make a mess, and is filling. If I use more shrimp, it can serve as a quick lunch. It's also a good option when I need to use up leftover bread without making croutons or breadcrumbs. Tips and variations Tips Do not add all the shrimp water at once; it's easier to adjust the texture if you add liquid gradually. Garlic is important for flavor, but if you don't like the strong taste, use less. Avoid browning the garlic too much; it becomes bitter. Substitutions Milk can be omitted, but then just use the shrimp water. If you don't have fresh coriander, a little parsley will work too. White bread can be replaced with another type of bread, but the final texture will be slightly different. Variations You can use only peeled shrimp, without the shell-on ones, but the flavor will be less intense. A larger egg makes the mixture creamier, while a smaller one makes it denser. For more flavor, a pinch of chili can be added. Serving ideas Serve warm, immediately after it's ready. It's good as a hearty breakfast or snack. It can be placed in small bowls, with whole shrimp on top and greenery. Alongside a simple salad if you want to turn it into a light lunch. Frequently asked questions 1. Can I use only peeled shrimp? Yes, you can, but the water from boiling the shell-on shrimp adds more flavor. If you only use peeled ones, add a pinch of salt and a small cube of butter for flavor. 2. What do I do if I added too much liquid to the bread? Let the mixture sit for a few minutes; the bread will absorb more. If it's still too liquid, add another slice of bread. 3. Can I omit the egg? You can, but the final texture will be less creamy and cohesive. 4. Can I use another type of bread? You can, but white bread soaks best and gives the right texture for this recipe. 5. What can I substitute for coriander? The simplest substitute is parsley, or you can omit it if you don't like the taste. Nutritional values Estimate for one serving: about 400-500 kcal. Protein: 30-35 g (from egg and shrimp) Carbohydrates: 40-45 g (from bread and milk) Fats: 10-15 g (from oil, egg, milk) Sodium: 800-900 mg (depends on how much salt you add) Values can vary greatly depending on the type of bread and the number of shrimp used. Storage and reheating The dish is best immediately after cooking. If leftovers remain, they can be stored in the refrigerator for up to 24 hours in a covered container. Reheat on low heat in a small pan, stirring frequently. The texture becomes denser after cooling, but the taste remains okay for a day. After 24 hours, I do not recommend keeping or reheating it.

Bread soaked with shrimp (Order of shrimp)

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