Carrots and Ginger Cream with Steamed Shrimps

Cut carrots, zucchini and potatoes into large pieces and sauté with a tablespoon of oil for about five minutes.

Add the dill and bay leaf and cover with the hot vegetable broth. Cook over medium heat for 15 to 20 minutes.

Add the ginger, saffron and pepper salt to taste. Lower the heat and mash with the immersion blender. Add the butter and check the salt.

Clean the shrimp, removing the head and part of the cover, but leaving the tail. Cut the shrimp to eliminate the intestine (see photo).

Steam the shrimp, over medium-high heat for a few minutes, until they change to an intense orange color. Remove from fire and keep for presentation.

Serve the carrot cream, placing two shrimp in the center and decorating with olive oil, thyme leafs and, if you want, a little cream.