Peel and finely chop the garlic. Clean the spring onions, wash and cut into fine rings. Cut the back of the shrimp and remove the dark intestines, wash and pat dry. Heat the olive oil in a large frying pan. Fry the shrimp in batches for 3 minutes, turning. Then put all the browned shrimp back into the pan, fry the garlic briefly, season with salt and pepper and remove everything from the pan.
Sauté the spring onions in the hot drippings. Briefly sweat the tomato paste and 1 teaspoon of paprika powder. Deglaze with the tomatoes and their juice.
Coarsely chop the tomatoes. Bring to a boil and simmer for about 5 minutes. Season with salt, pepper, lemon juice and 1 pinch of sugar. Stir in the crème fraîche, except for 2 tsp. Reheat the shrimp in the sauce, season to taste and arrange on 2 plates.
Top each with 1 tsp. crème fraîche and the lemon wedges. Serve with baguette and a cool white wine.