
INGREDIENTS
- 1 pack of jumbo shrimps marina del rey
- Olive oil
- 50 grams of chorizo chopped
- 2 garlic cloves chopped
- 1 french shallot chopped
- 100 grams of cherry tomatoes
- 60 ml white wine
- 180 grams of cooked beans
- 100 ml chicken stock
- 1 cup of spinach
- 60 grams of butter
- Fresh dill and lemon zest
PREPARATION
- Strain and peel the shrimps keep the tail
- Season with salt and pepper cook on high heat with olive oil and set aside
- In the same pan add the chorizo the garlic and the shallot and cook for 3 min on low heat add the cherry tomatoes and the white wine reduce the wine and add the beans and the chicken stock cook for 2 min add the spinach and the butter .
- Serve in a bowl add the shrimps , the dill and the lemon zest