In a pan they sauté in butter ½ onion, the concassé tomatoes, the thyme, the sage, the peels and heads of the shrimp and half of the wine and let reduce 25 minutes over low heat while crushing the shells with wooden spoon.
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| Ingredients to make shrimp cream sauce: |
| 200cc of the shrimp broth 2 peeled tomatoes, without seeds and cubetos 250g of raw shrimp 250g of milk cream 200cc white wine 50g of butter 1 grated onion 1 branch of thyme 5 leaves of sage 1cucharta of extra sweet paprika 1 teaspoon of curry salt black pimient of grilles to taste |
Ingredients to make shrimp cream sauce:
2. strain everything in a Chinese squeezing well with the wooden spoon to extract the juices.
3. In a pan, the rest of the butter is put on and the remaining onion is given, the curry is added and the shrimp is seasoned with salt, ground black pepper and the rest of the wine, it is cooked over low heat 5 minutes.
4. The shrimp shell broth and milk cream are added.
5. It is served sprinkled with the paprika.
