Cream of Shrimps and Tomatoes

Preparation:

Preparation: Boil the unpeeled prawns for 3 minutes in the boiling broth. Drain them, shell them and set aside ten whole ones and chop the rest finely. Carefully filter the broth. Melt the butter in a saucepan, add the flour and when it has browned, dilute it with the hot stock. Bring to the boil, reduce the heat and cook for 10 minutes, stirring. Add the minced prawns. Peel the tomatoes, remove the seeds, blend them, flavor them with the curry and add them to the cream. Bring to a boil for a few minutes. Adjust the salt. Pour into bowl, garnish with whole prawns and serve. Accompanying wines: Collio Sauvignon DOC, Torgiano Riesling Italico DOC, Vermentino Di Gallura DOC.