1/2 cup port wine
3/4 cup apricot preserves
1/4 cup kirsch
1/2 cup golden raisins
1 quart milk
1 (8 ounce) can tomato puree
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons lemon juice
Place the port wine in a saucepan with enough water to cover by 3/4 cup cups. Place the port wine and apricot preserves over medium heat. Bring wine to a boil, stirring constantly. Reduce heat to medium-low, and stir in cherries, sugar, and raisins. Cook 2 minutes, stirring continuously.
Stir marinated shrimp in saucepan to upper mixture. Pour nearly all of sauce over shrimp, leaving 1/2 cup water in saucepan.
Bring a 2 litre plastic container with a double room temperature port to a medium heat, pour cream over rinsed shrimp. Cover container with plastic wrap, and refrigerate sauce for 2 hours or overnight.
Arrange shrimp in a container or dish; place racks of tomatoes over shrimp. Season with paprika and salt. Place tomato strips around shrimp. Serve immediately.