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( for 4 people )
500g unpeeled medium sized shrimp
3 tbsp İçim Butter
250 ml İçim Chef Cream
2 tablespoons of salt
1 onion, diced
1 teaspoon of red pepper powder
1 teaspoon red pepper, chopped
1 teaspoon cumin
250 g carrots, chopped
250 g mushrooms, chopped
450 g potatoes, medium-sized cubed
2 liters of water
Heat the oil in a large pot over medium heat. Add the shrimp and a tablespoon of salt. Cook until the shrimp turn pink, about 5 minutes. Remove the shrimp from the pot and let them cool. When they have cooled sufficiently, peel the shrimp and set them aside.
Add the onion, red pepper powder, paprika, cumin and a tablespoon of salt to the pot. Cook, stirring, until the onions turn pink. Add hot sauce, carrots, pumpkin, potatoes and water to the pot. Close the lid and reduce the heat when it starts to boil. Half-cover the pot and cook on low heat for about 20 more minutes until the potatoes are soft.
Remove the pot from the heat. Add İçim Chef Cream to the mixture, mixing well. İçim Chef After mixing the cream, place it back on the stove. Cook for another 10 minutes. Add shrimps and remaining salt.
Continue heating until the shrimp reheats, about 3 minutes, and serve hot.