Prawn tails with caramelized semi-dry cherry tomatoes flavored with thyme

Method

1. Soften the onions with oil in a pan, add the frozen semi-dry cherry tomatoes, season with salt and pepper and finish cooking by sprinkling with raw cane sugar.
2. Meanwhile remove the shells of prawns and devein them. Sear the crayfish tails with a few drops of oil in a pan over a high heat. Pour white wine and season with fresh thyme.
3. Put the caramelized semi-dry tomatoes in a plate, arrange the prawn tails and garnish with a few fresh thyme sprigs.