Summary

Ingredients

• 400 g shrimp (s), raw (peeled and deveined)
• 6 large tomato (s), preferably beefsteak tomatoes
• 1 medium onion (s)
• 3 clove (s) garlic
• 2 teaspoons olive oil
• thyme
• 0.5 ½ pack dill, TK
• Lemon juice
• salt and pepper
• 0.5 ½ cup Cremefine

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Instructions

1. Cut the onion into cubes. Wash the tomatoes, score lightly at the top and scald them in a bowl with boiling water. Leave in the water for two minutes, then quench with cold water and peel off the skin. Remove the seeds and the stem and roughly dice the tomatoes. Peel the garlic and chop in to fine slithers.
2. Sweat the onions in olive oil at low temperature until translucent, preferably in a slightly higher pan. Add tomatoes and garlic to the onions and sauté for about 5 minutes at medium temperature. Season with salt, pepper and thyme.
3. Wash the prawns under running water, then add them to the pan. Let simmer for about 5 minutes at a low temperature.
4. Put the Cremefine in a bowl, mix with the dill to a cream and season with salt and lemon juice.
5. Serve the prawns in the sauce with a dollop of dip. Serve with baguette. Alternatively, serve the prawns in the sauce without the dip with pasta.