Shrimp heads base:
Shrimp heads and shells from 1 kilo shrimp
1 TBS butter
3 TBS cooking oil
2 big onions diced
1 head garlic chopped
3 carrots chopped
2 bay leaves
1 teaspoon black peppercorns
1 cup white wine
1/2 cup clam juice
1/2 cube chicken bouillion
1.5 kilos red tomatoes diced
1 400g can peeled roma whole tomato
1 ts salt

Marinara sauce base:
3 TBS cooking oil
1 400g can peeled roma whole tomato
1/2 ts tomato paste
4 garlic cloves crushed
5 leaves fresh green basilic shredded
1/2 ts crushed black pepper
1/2 ts red pepper flakes
3/4 ts salt
1 ts sugar

Shrimp Shell Tomato Sauce:
Butter
Cooking oil
Cherry Tomatoes cut in halves
Crushed garlic
White wine
Peeled devined shrimps
Black mussels (prefferably the already cooked kind with it's shells and juice)
Crushed black pepper
Salt
Creme Fraiche (double creme)
Copped Parsley or chives for garnish

Shrimp heads base:
Saute onions, garlic and carrots then add all other ingredients except tomatoes, let simmer covered for 10 min. Add the tomatoes and clam juice, simmer covered for additional 45 min, remove to a hand mill and pass them through getting rid of all the solids.
Return sauce to pan on fire uncovered and reduce 20% off it's water by simmering gently.

Marinara sauce base:
Saute garlic, add all other ingredients except basilic and sugar, cut the whole tomatos into 4 pieces each, simmer covered for 30 min, add the basilic and sugar continue simmering for additional 5-7 min and turn off fire.

Once you have the 2 bases proceed to creating the sauce, it is advised that you make 2 portions of the sauce for 2 people at a time, so below is how to:

Shrimp Shell Tomato Sauce:
Heat 1TBS butter with 2 TBS cooking oil, on very high heat saute 10 medium sized shrimps till pink (do not overcook, they need like 5 min only), remove the shrimps and set aside, lower the heat and saute 8 halves of cherry tomatoes like 5 min, add garlic till translucent, add 1/8 cup white wine, add 2 scoops of "Shrimp heads base" and 1 scoop of "Marinara sauce base", salt/pepper to taste and simmer on high heat till you get near the consistancy you want, add the sauted shrimps and black mussels, simmer on low uncovered till mussels open "if fresh". Finally add 2 TBS creme fraiche mix everything and take off fire, garnish with parsley or chives.

This sauce can be accompanied with either pasta or garlicy-rice.

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