Fry finely chopped onion, then add ginger to it, fry. Pour in the wine and partially evaporate it. Now add tomatoes, salt, pepper and cook for 10-15 minutes. Remove from heat, cool and add honey.
We clean the cooked (boiled) shrimp from the shell, leaving the tails, salt, pepper and pour over with lemon juice. Fry the shrimp in a pan for 2-3 minutes. Cool down.
Whip cold cream into stiff peaks. Gently mixing, add horseradish, salt, pepper.
Now carefully fold in the cream mixture into the cooled tomato mass. Divide the dip into martini glasses, arrange the shrimp in a circle and serve.