Add all of the white wine, green olives, tomato paste, preserved lemon, brine, thyme, and ghee in a saucepan.
Heat the saucepan until the ghee melts, and stir to combine all ingredients well. Divide the shrimps in half to be cooked in 2 batches.
Bring the poaching liquid in the saucepan to a boil. Submerge the first batch of shrimps into the poaching liquid, then immediately turn off the heat, cover with lid and let it stand for 3 minutes. You may turn the shrimps over once half way through if the poaching liquid isn't enough to cover the shrimps entirely. Transfer only the shrimps to a serving dish, leaving the poaching liquid in the saucepan. Repeat the whole preocess again with the second batch of shrimps.
Cook the poaching liquid for 10 minutes uncovered, to reduce it by half to a thicker consistency.
Pour the sauce over the cooked shrimps and serve.
There should be no need to add extra salt to this dish, because the saltiness of the olives and preserved lemon brine. If you don't find the sauce to be salty enough, add a pinch of salt to taste near the end.
~ Nourishing Recipes Based on Ancestral Wisdom & Modern Science ~