Rate my dinner.

The stock was made with onion, shallot, carrot and fennel sauteed in olive oil to soften them, added tomato paste, the shrimp shells and heads then sauteed few minutes. Then I added wine, 1 chili pepper and water and let it cook before I strained and reduced it a bit.

Sauce was made with sauteed shallot in butter, added flour and then stock, let it cook a minute then added cream. Taste with salt, black pepper, applecider vinegar and dill.