Shrimps in spicy cream sauce

Pour the tomato cream mixture over the shrimp. Place the dish in the preheated oven for about an hour.

Preheat the oven to 220ºC. Uncouple the vine tomatoes by cutting them crosswise and dipping them in hot water. Cut the skinned tomatoes into small pieces. Put the pieces of tomato in a bowl, first mix the sambal and then the cream.

Crush the cloves of garlic. Heat the oil or butter in a large earthenware dish and fry the prawns together with the crushed garlic cloves. Add salt to taste and add the Provençal herbs.

Serve this dish with pasta. Preferably shellfish pasta because the sauce is good, and add a mixed salad of oak leaf lettuce and arugula with a vinaigrette of olive oil and lemon juice.