For 4 people
For 4 people
Peel the shrimp and reserve them in the fridge.
In a saucepan, melt the butter.
Chop the onion and add it.
Add the celery and the cut carrots.
Put the thyme, the chives and cook for 5 minutes.
Add the shells and continue cooking for 5 minutes.
Pour the sherry vinegar and add the bay leaf as well as the water.
Bring everything to a boil, lower the heat, cover and cook for 30 minutes.
Filter the juice in a containers.
Return the sauce to the Casselor, add the tomato concentrate and the cayenne pepper.
Add the reserved shrimp and cook everything for 20 minutes.
Mix everything.
Return to the heat, add the crème fraîche and the lemon juice and heat a few minutes.
Serve.
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