Shrimp Açorda

Cut the stale bread into chunks or slices about 1-2 cm thick and place in a large bowl.

In a pot, bring 700 ml of salted water to a boil, add the shrimp and cook for 2-3 minutes until pink. Remove the shrimp with a slotted spoon, let cool and peel if needed; keep the water — it will be your stock.

Pour the hot stock over the bread in the bowl so it's fully submerged, and let it soak for 10 minutes, occasionally mashing with a fork or pestle into a porridge-like mass.

In a wide pot, heat the olive oil, add the finely chopped garlic and sauté over medium heat for 1-2 minutes until fragrant, taking care not to let it burn.

Transfer the soaked bread along with the remaining stock into the pot with the garlic. Cook over low heat for 8-10 minutes, stirring constantly with a wooden spoon, until the mixture turns into a thick, smooth açorda; add a bit more stock if needed.

Add the cooked shrimp, season with salt and pepper to taste, warm through for 1-2 minutes and remove from the heat.

Without letting the açorda come to a boil, quickly stir in the beaten eggs, mixing vigorously so the residual heat turns them into a smooth, velvety, lump-free cream; if the mixture hasn't thickened enough, return it to the lowest heat for 30 seconds, stirring constantly, but do not let it boil.

Stir in most of the chopped cilantro, mix well and serve immediately while hot, sprinkled with the remaining fresh cilantro.