Hold the frozen shrimp under running water and separate them from each other. The shrimp may still be frozen, but they should no longer stick together. Put a pan on the stove with a dash of olive oil. Fry the (still frozen) shrimp for about 2 minutes. Sprinkle
2 teaspoons ras el hanout and cook for another 2 minutes.

In the meantime, cut the tomatoes into slices. Remove the shrimp from the pan, even if they are not fully cooked, and transfer them to a plate. Place the tomato slices in the pan with the sticking; That gives a nice taste. Put a lid on the pan and let it simmer for 6 to 8 minutes. Stir the tomatoes and place the spinach on top. Pour in the cream, put the lid back on the pan and let it simmer for about 3 minutes. Stir the vegetables together and season with salt and pepper.

Place the shrimp on top of the vegetables and let it boil for a while so that all the flavors, but also the yellow color of the ras el hanout, mix. Serve in a nice pan.