Buy the prawns raw and with the shell, preferably also with the head. Cut into the armor on the back and remove the intestines. Peel the garlic and cut into small pieces. Fry the prawns with the garlic in olive oil on both sides and take them out of the pan when they are nice and pink.
Stir in a little tomato paste in the remaining olive oil and fry. Deglaze with broth and bring to the boil briefly while stirring. Then add the cream and season with salt, pepper and a pinch of sugar. Finally stir in 1-2 teaspoons of Pernod.
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