Shrimps in Tomato Sauce

Defrost the crabs. Detach the shrimp: twist the tails against each other at the 2nd joint of the carapace and pull them off the body. set aside nice bodies for the garnish. Twist off all the claws from the crab bodies.

Break out the tail meat. Finely chop tail shells and claws in batches in a hand blender.

Sauté the chopped shells and claws in the crab butter and 20 g butter until hearty, add the tomato juice, make at low temperature for about 25 minutes without lid.

Meanwhile, lightly season the shrimp with cayenne pepper and drizzle with brandy. Remove the peel from the carrots and cut them into fine short strips. Quarter and core the tomatoes, reserving the juice. Add the juice and seeds to the crab stock.

Pour the stock first through a hair sieve, then through a pointed sieve, squeeze out the remains well. Boil the stock without the lid to just under 2 dl (calculated for 1 kg of crayfish), season with salt and 1 pinch of sugar. Add half of the butter in flakes to the boiling sauce with a whisk.

Steam the carrots in a little butter with salt and 1 pinch of sugar for 2 min until soft, push to the side. Heat the tomatoes next to the carrots, also season with salt and 1 pinch of sugar. Heat the shrimp in the remaining butter.

Divide the sauce evenly among preheated plates, arrange the tomatoes in the center. Divide the shrimp and carrots evenly. Garnish with dill and serve at table.

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