750 g of peeled and deveined shrimp (reserve shells)
2 carrots, cut into 4 pieces
2 stalks of celery, cut into 4 pieces
1 large onion, cut into 4 pieces
2 cloves of garlic
8 sprigs of parsley
1 bay leaf
1 tablespoon of fresh thyme or 1 teaspoon of dried thyme
1 cup of white wine
8 cups of water
salt to taste
150 g of cooked and drained white beans
1/4 cup of lemon juice
2 tablespoons of mustard
1 cup of olive oil
1 tablespoon of chopped parsley
salt and black pepper to taste
6 tomatoes
12 black olives for garnish
750 g of peeled and deveined shrimp (reserve shells)
2 carrots, cut into 4 pieces
2 stalks of celery, cut into 4 pieces
1 large onion, cut into 4 pieces
2 cloves of garlic
8 sprigs of parsley
1 bay leaf
1 tablespoon of fresh thyme or 1 teaspoon of dried thyme
1 cup of white wine
8 cups of water
salt to taste
150 g of cooked and drained white beans
1/4 cup of lemon juice
2 tablespoons of mustard
1 cup of olive oil
1 tablespoon of chopped parsley
salt and black pepper to taste
6 tomatoes
12 black olives for garnish
In a 6-liter pot, combine the shrimp shells, carrots, celery, onion, garlic, parsley, bay leaf, thyme, white wine, water, and salt
Bring to a boil over high heat, then reduce heat and simmer for about an hour or until the liquid is reduced to 2 cups
Strain and transfer to a smaller pot, heating again until it starts to boil
Add the shrimp and cook for an additional 4 minutes
Remove the shrimp with a slotted spoon, cut into pieces, reserving 6 for garnish
Use the remaining liquid to cook the white beans until they're tender
Strain and reserve 2 tablespoons of bean liquid mixed with lemon juice and mustard in a small bowl
Add the olive oil slowly, beating until a creamy consistency is achieved
Add parsley, salt, and black pepper to taste
Combine the shrimp, white beans, and bean liquid mixture
Refrigerate for at least one day or up to two days
One hour before serving, cut the tomatoes in half, remove seeds
Sprinkle with salt and flip to drain
Just before serving, strain excess liquid from the white beans
Fill the tomatoes and garnish with black olives and whole shrimp halves, cut in half
Arrange arugula around
Serves 12.
