Shrimp tower with baked tomatos





100 g peeled shrimp
20 cherry tomatoes
1 dl olive oil
Some thyme leaves
1 knife tip cardamom
Salt and pepper

Halve the tomatoes and arrange them in an ovenproof dish. Sprinkle with salt, pepper and chopped thyme. Add cardamom to the oil and pour it over the tomatoes. Bake in oven at 120 °C for 1 hour.

Can be served hot or cold.

Pile the shrimp in a tower, arrange the tomatoes around them and use the gravy as a sauce.

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