In a frying pan with sunflower oil, cook the Argentine red shrimp with salt (one minute per side). Set aside.
In the same pan, fry the sliced garlic and julienned onion. Add the tomato puree and sauté for two minutes.
Add the cream and cook for five minutes. Add the tikka masala, mix and add the Argentine red shrimps together with the chopped coriander.
Add the butter and stir until emulsified. Serve with basmati rice and you're done!