Whisk garlic, parsley, pepper and oil (I), pour over shrimp form, mix.
Grind 1/3 of the scampi mixture, dice the rest.
Roast spring onions and tomatoes in oil (Ii) for 10 min.
Extinguish with fish stock.
Mix in scampi puree and crème fraîche. Season with salt and freshly ground pepper.
Bring to the boil and warm up the scampi cubes in it.
Sprinkle with dill.
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