- 12 shrimp
- 3 handfuls of frozen shrimp
- 400 grams of beans
- 1 stalk of celery
- 1 onion
- 1 carrot
- extra virgin olive oil
- salt
- black pepper to taste
Preparazione:
Wash and clean the shrimp raising, leaving all the armor on its back and recorded with a vertical cut in order to remove the pith black left 4 shrimp with their heads, while the other 8 remove them and keep them aside.
Wash the celery and release it from the filaments, washed and peeled carrots, peeled onion, finely chopped these 3 ingredients and fry for 10 minutes in a pan with a drizzle of extra virgin olive oil. At this point add the cannellini beans that you have previously soaked the night before, cover with water and cook over low heat for 2 hours and almost cooked, add the shrimp, season with salt and turn off. Pass this mixture with a first and a second mixer with the mill so as to remove the skins. Heat a pan with a drizzle of extra virgin olive oil, tuffateci shrimp, turn it on both sides and sfumateli with white wine and after about 2 minutes turn off the heat.
Prepare 4 soup plates, place a spoonful of pureed cannellini and lying in the center of each plate a shrimp with the head and two without. Garnish with a sprig of celery, to taste, sprinkle with freshly ground black pepper.
This post is also available in: French, Italian, Spanish
Recipes easy and quick to cook.
In cucina con Manu.
Copyright © 2011 Manuela Gandolfo. All Rights Reserved.