Turn on two burners at the same time, put on the first one: salted water for the shrimps, assorted fragrant bunch, two slices of lemon; boil and throw the shrimp into the boiling water.

Put on the second, twelve tomatoes from which you squeezed the water, four large white onions cut into wheels, a piece of butter, a clove of garlic, a fragrant bunch.

Once the shrimps are cooked, remove them, pass them through a sieve, set aside their water, peel them and set the tails aside.

When the tomatoes and onions are cooked, pass them in a fine sieve, put them back on the fire with a piece of meat glaze, a pinch of red pepper and leave to thicken until puree.

Then add an equal quantity of broth, half a glass of water in which you cooked the shrimps; let it all mix while boiling; at the third or fourth boil, throw in the shrimp tails and your soup is done.