Shrimp with Tomatoes and Herbs

Thursday 22 August

After last night's indulgence, we felt the need to eat more lightly.  We defrosted and peeled some shrimp, made a court bouillon out of their shells, some onion skins, celery tops, and herb stems, and cooked the shrimp without even straining the bouillon, by putting them in a large sieve in the boiling pot.  When they were done, chilled them under cold water.

In another pan, cooked up some chopped red tomatoes, and while they were juicy but not broken down, added chopped parsley and torn-up basil and oregano leaves.  At the end, threw in the shrimp.  It didn't need anything else (not even salt).