- 500 g shrimp
- 500 g evè bread hard
- 4 cloves garlic
- 0,5 dl olive oil
- 1 bunch coriander
- 2 eggs
- Cook the shrimp in salted water and count two minutes after lift boil. Drain the shrimp and set aside the cooking water. Peel the prawns leaving some part to decorate the surface of the bread soup.
- Add a part of the water from the shrimps to the bread (should be cut into pieces).
- Meanwhile chop the garlic and brown them lightly with olive oil and coriander laced. Add the squeezed bread and stir with a wooden spoon. Go beating the bread on the fire and, if necessary, add some of the water of the shrimps, so that the bread soup does not get dry. Season with salt, pepper and chilli and off the heat, remove the coriander. Add the shrimps, eggs and mix well. Stir very quickly. Garnish with the prawns in shell aside and sprinkle with chopped coriander.