Shrimp and tomato pan

Ingredients for 2 servings:

• 3 garlic cloves
• 2 bunch of spring onions
• 750 g prawn(s), peeled, raw
• 4 tbsp olive oil
• salt and pepper
• 1 tbsp tomato paste
• Paprika powder, sweet
• 1 can of tomatoes (850 ml)
• 2 tbsp lemon juice
• Sugar
• 150 g crème fraîche
• 1 lemon(s) (organic), cut into wedges for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel and finely chop the garlic. Clean and wash the spring onions and cut into thin rings. Make a cut on the back of the prawns and remove the dark intestines, then wash and pat dry. Heat the olive oil in a large pan. Fry the prawns in batches for 3 minutes, turning occasionally. Then return all the fried prawns to the pan, fry the garlic briefly, season with salt and pepper, and remove everything from the pan. Sauté the spring onions in the hot frying fat. Sauté briefly with the tomato paste and 1 teaspoon of paprika. Deglaze with the tomatoes and their juices. Roughly chop the tomatoes. Bring to a boil and simmer for about 5 minutes. Season to taste with salt, pepper, lemon juice, and a pinch of sugar. Stir in the crème fraîche, except for 2 teaspoons. Return the prawns to the heat in the sauce, season to taste, and arrange on 2 plates. Serve with 1 teaspoon of crème fraîche and lemon wedges. Serve with baguette and a chilled white wine.