Shrimps in Olive Oil

(Karides Pilaki - Istanbul)

250 g shrimps, cooked, de-veined and peeled
1 cubanelle pepper, cut in bite sizes
1 small carrot, sliced
1 potato, peeled, cut in cubes
1 large tomato, diced
2-3 green onions, sliced
2-3 garlic cloves, sliced
~1 kap water, warm
40 ml extra virgin olive oil (half for cooking, half for after)
1/4 tsp sugar
1 tbsp lemon juice
1 tsp salt

Garnish:
1 tsp lemon zest
1 tbsp parsley, finely chopped

Place all the ingredients in a pot except the shrimps. Cover and cook for about 5 minutes at medium-low heat. Then, add the water. Cook for another 10 minutes at the same heat with the lid half open.

Add the shrimps, stir. Turn the heat off after 2 minutes. Pour the rest of the olive oil. Let it cool down. Then, place on a serving dish. Sprinkle fresh parsley and lemon zest all over it. Serve the Shrimps in Olive Oil chilled or at room temperature with lemon wedges.