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If you're using frozen shrimps you need to thaw them first and then pat them dry using paper kitchen towels. Peel them if needed, you can keep the tails attached for decoration.
Peel and finely chop the shallot and garlic cloves.
Heat a dash of olive oil in a medium-sized skillet and sauté the shallot and garlic for a few minutes. Add the shrimps and cook some more. Add ground paprika and cayenne pepper along with the tomato paste and cook some more.
This way the tomato paste will be less sour and therefor the sauce will be tastier. Pour in 150 ml white wine and let it cook for a few minutes.
Season with pepper and salt, a large spoonful of crème fraîche and maybe some more cayenne pepper. Great as an appetizer or reduce the sauce a little bit less and serve as a pasta sauce. Enjoy!