Shrimp 'buzara'

Bring plenty of water to the boil. Cross the tomatoes on top, immerse them in the boiling water, strip them, cut them into cubes and remove moisture and seeds. Place the frozen shrimp in a colander and pour the hot tomato water over it.

Heat in a deep frying pan or small stirring olive oil and fry onion, garlic and parsley for 2 minutes.

Stir in the Italian herbs, tomato paste and tomato cubes and stir-fry 3 minutes.

Add wine, whipped cream and bouillon tablet and bring the mixture to the boil.

Add the shrimp, heat it while stirring until it boils again, place the lid on the pan and let the prawns cooked in 3-4 minutes, they are pink.

Season with salt and pepper. Scoop the basil from the heat.