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The day before you plan to serve the dish, make a shrimp oil. Place the prawn shells in a saucepan over a medium heat with a few drops of rapeseed oil. Fry until the shells are dark and pink, then crush with the end of a rolling pin. Add the tomato purée, cook out for a few more minutes, then add the 150g of rapeseed oil. Remove from the heat and set aside to infuse overnight