Wash the leeks, peel the outer skin, and chop the white and green parts into half an inch thick. Scrape the carrot, wash it and slice it half an inch thick. Wash the celery leaf. Separate the stems of the parsley. Finely chop the leaves.
Put the leeks, carrots, celery leaves and parsley sprigs together with the salt in a pot of cold water. After it starts bubbling, reduce the heat and boil for 10 minutes. At the end of the time, throw the shrimps into the boiling water with vegetables, mix them with a colander without damaging them and boil them for 3-4 minutes. Empty the pot into the strainer and let the shrimp cool. After they have cooled, cut off the heads of the shrimps, peel off their shells, and place them in a casserole or glass baking dish.
Peel the outer skin of the spring onion, chop into rings, smash the garlic. Keep the tomato in boiling water for a very short time, remove the skin and cut them into small cubes. Cut off the stems of the hot peppers and cut them into half an inch long. Grate the cheddar. Fry the onion and garlic in a pan, add the tomatoes, peppers, salt and pepper and cook until the tomatoes soften. Pour the sauce over the shrimps in the baking dish, sprinkle with the grated cheddar, and hold in the oven until the cheeses are melted.
250 grams small shrimp
1 small carrot
2 sprigs of celery leaves, half a bunch of parsley stems
1 teaspoon of salt
6 spring onions
4 cloves of garlic
3 tablespoons of olive oil
2 medium sized tomatoes
2 black pepper ½ teaspoon black pepper
3 tablespoons of grated cheddar
1 teaspoon of red pepper flakes