Shrimp fricassee

Ingredients for 4 servings:

• 800 g shrimp(s) (frozen)
• 300 g carrot(s)
• 1 onion(s)
• 1 tbsp butter
• 1 tbsp, levelled sugar
• 1 tbsp flour
• 250 ml vegetable stock
• ½ tsp salt
• 1 pinch of white pepper
• 3 m.-large tomato(s)
• 1 bunch dill, fresh or 2 tsp dried
• ¼ liter cream

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 50 minutes

Remembering Spiekeroog

Remove the prawns from the packaging and let them thaw slowly. Wash and peel the carrots, and slice them into very thin sticks. Peel and finely dice the onions. Melt the butter in a saucepan and add the sugar. Let them caramelize slightly. Add the carrot strips and onions to the caramel and brown lightly for 1-2 minutes, stirring constantly. Sprinkle in the flour, stir briefly again, and deglaze with the vegetable stock. Season with salt and pepper, cover, and simmer for about 20 minutes (low heat). Meanwhile, remove the stems from the tomatoes, peel them, and dice them finely. Wash and finely chop the dill. Add the tomatoes to the onions and carrots and top up with the cream. Add the prawns and let them simmer for another 10 minutes – do not boil. Stir in the dill and serve. Serve with new potatoes, croquettes, or rice.