250 g shrimp, cooked, de-veined and peeled
1 tbsp butter
1 medium onion, sliced
1 cubanelle 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 3-4 minutes in a medium-size pan. Add in the cubanelle peppers and cook for 3-4 minutes over medium heat. Add the garlic and cook until the smell of garlic comes out. Add the diced tomatoes and shrimp. Cook until the tomatoes are softened a little bit at medium heat.
Place the dish in a flat earthenware pot. Season it both with the 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 5-6 minutes. Serve this classic Turkish hot appetizer in its own pot.