Pour 2 tbsp of vegetable oil in a pot. Heat the pot on medium heat then add the onion, tomato, garlic gloves and lemon slices. Saute the vegetables for 4-5 minutes. Add shrimp shells and stir in for 1 extra minute until shells turn pink.

Add flour and stir for a minute. Gradually, add 4 cups of water. Bring to a boil and simmer for 10 minutes then Strain the broth.

In a pot, pour two tbsp of vegetable oil. Heat the pot on medium heat then add the peeled shrimps, stir until turns pink on each side then add the strained liquid broth. Turn the heat to high and bring to a boil.

Add the cooking cream and mix it in. Remove from heat and add salt and pepper to taste.

Serve with a sprinkle of fresh dill.