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Serves: 2 

Ingredents: 

  • 400 g white kidney beans
  • 50 g Rinci sea fennel
  • 4 shrimps
  • 1 little celery stick
  • 1little carrot 
  • 1 shallot
  • salt to taste
  • pepper to taste
  • chilli to taste
  • extra virgin olive oil to taste

Chop celery, carrot and shallot and brown them in a pan with 2 spoons of extra virgin olive oil. Let the sautéed soften and toss the white kidney beans together with their cooking water. 

After 15 minutes, the beans will be ready to be blended with an immersion blender so to obtain an inviting cream. If the cream is too thick, you can always add a little bit of hot water to soften it.

Now it's time to cook shrimps! You will only need to cook them for a couple of minutes each side and here we go! 

Now you want to dish out your creation: put the cream on the base of your dish, softly lay the shrimps on it and finally add the gourmet hint: the Rinci sea fennel!