– 100 g potatoes
- 300 g fresh peas
– Virgin olive oil
– 500 ml Stock/Broth
– 16 Shrimps
– 10g Salt
- 10g Pepper
Clean the potatoes, cut them into squares and shell the peas. Heat a saucepan, pour a drop of extra virgin olive oil and add the potatoes and peas. Let the potatoes and peas cook for a few minutes and then add the broth. Now blend them with a hand blender until you obtain a creamy puree. Keep it warm.
In the meantime, clean the shrimp properly and carefully (remove the fillet of the intestine trying not to ruin the back of the shrimp).
Cook the shrimp in slightly acidic boiling water for 2-3 minutes, no longer.
Pour the pea puree on the bottom of a dish, place the warm shrimp on top and adjust the flavor with salt and pepper. Finally, garnish with caviar and decorate with dill.