Thaw the shrimp and pat them dry on paper towel.
Clean the fennel, remove the first slightly hard shell, slice into thin segments as well as the green branches. Peel and chop the garlic (remove the germ).
Put the oil in a frying pan over high heat, add the garlic and fennel, lower the heat and let it color slightly for 10 minutes. Wash and dry the tomatoes, cut them into quarters.
Add the prawns to the pan, season with salt and ground pepper, mix, cook over high heat, shaking for 5 minutes.
Pour into a serving dish, sprinkle with chopped fennel feathers and garnish with tomato wedges. Serve.
