250 gr shrimp, cooked, de-veined and peeled
1 tbsp butter
1 medium onion, sliced
1 cubanalle pepper, cut in small cubes
2 garlic cloves, chopped
1 large tomato, diced
1 tbsp extra virgin olive oil
Saute the onion with butter and salt for about 3-4 minutes in a medium sized pan. Add in the cubanalle peppers and cook for about 3-4 minutes over medium heat. Add the garlic and cook until the smell of garlic comes out. Add diced tomatoes and shrimp. Cook until the tomatoes are softened over a little bit over medium heat.
Place the dish in a flat earthenware pot. Season it with pepper and crushed pepper, drizzle olive oil all over it.
Set the oven to grill. Place the pot on the top rack and cook for about 5-6 minutes. Serve this classic Turkish hot appetizer in its own pot.