First, defrost the scampis or prawns if they are frozen. Then fry them with a little olive oil. In the meantime, finely chop half the onion and the garlic clove. The onion can also be grated with a cheese grater if you like. That`s how I always do it, then the onions are finer and you don`t chew on the pieces.
As soon as the prawns are almost cooked, add the garlic and onions to the prawns and fry them. Then add the cream and crème fraîche and stir until the crème fraîche has dissolved. Then add the tomato paste and stir until no more lumps can be seen and the sauce is an even color. Then simmer everything over low heat so that the sauce thickens. Finally, just add salt and pepper and possibly a little Tabasco to taste.
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