Ingredients:-

• 750 gm —- shrimps, cooked and drained
• Quarter cup —- each diced carrot, celery & turnip
• 6 tbsp butter
• 1 cup heavy cream
• Saffron, a pinch
• 1 cup white beans
• One-third cup minced shallot
• Dill springs, for garnish
• Salt & pepper to taste

Food preparation:

1. Shell prawns & cut meat into se4rving pieces.
2. In a small saucepan sweet diced vegetables in two tbsp butter over very low heat. Cover for 6-8 minutes or until just tender.
3. Season with salt-n-pepper.
4. In a small saucepan, bring cream & saffron to a boil; simmer until reduced to 2/3 cup.
5. Cream should be thick enough to coat the back of a spoon.
6. Cook white beans in a saucepan by boiling in salted water for 30-45 minutes drain & refresh.
7. In a skillet heat 2 tbsp butter, add shallots & cook over low heat just until softened.
8. Add shrimp, season with salt-n-pepper & cook over medium-high heat for a minute.
9. Add saffron, cream, diced vegetables & beans.
10. Stir in about 1 or 2 tbsp softened unsalted butter & toss to coat.
11. Transfer to a warmed dinner plate & serve immediately, garnished with sprigs of dill.