Shrimps with Lard

To prepare the shrimps with lard, clean the carrot and cut it into coarse pieces 1, do the same with the celery 2 and onion 3.

Clean the shrimps, remove the head and eliminate the intestine with a toothpick 4. The shells will be used to make the stock: in a pot, heat a swirl of oil, add the vegetables 5 and the shells 6.

Season with tomato paste 7 and toast everything for a few moments, then pour in water to cover 8 and cook for 30 minutes 9.

Once cooked, strain the stock 10, put it back on the heat 11, and let it reduce, which will take about 20-30 minutes. Lay the slices of lard on a cutting board, place the shrimp on one end, and roll it in the lard 12. Repeat for all.

In a non-stick pan, heat a drizzle of oil, season with a sprig of rosemary 13, and arrange the shrimps 14. Cook on high heat on both sides until golden, basting the shrimps with the cooking juices as you go 15.

Set aside the well-browned shrimps 16. Retrieve the reduced stock, which should have the consistency of a thick sauce 17. Serve the shrimps with lard with the stock sauce 18.