BRAISED RED SHRIMP TAILS, WRAPPED IN A SLICE OF LARD OF ARNAD, SERVED ON A BED OF WHITE BEAN SEASONED WITH THYME PUREE AND GLAZED WITH SHELL FISH GRAVY

Ingredients

• 160gr Red shrimps
• 20gr extra virgin olive oil
• 3gr salt
• 40gr dried white beans
• 1gr thyme
• 40gr lard
• 5gr white celery
• 5gr carrots
• 5gr white onion

Cooking Procedure
Place the beans in a pot full of water for 12 hours after.
Cook the beans in a large pot of water with celery, thyme, carrot, onion and garlic.
Once cooked remove a portion of beans the whip the remaining beans into a puree, add salt and pepper if necessary. Shell 4 red shrimps and wrap each shrimp in a slice of lard without salting and fry only one side.
Place the shells of the shrimps in a pre heated oven (140°) for an hour. Filter the juices and place aside.In a serving plate place the bean puree, a shrimp, a small portion of white beans and top with the filter shellfish oil.