Recipe by chef Charis Bonanos
Ingredients (2 portions):
Sauté the apricots and the potato in a wok at mild heat, along with the onion the garlic and the broth.
Add heavy cream and Holy Ginger. Boil until soften. Put the mix in a blender, adding the spices, and blend until get the desired texture.
Then, add the butter and the herbs and blend again until you have a cream of this.
Strain the cream with a sieve. Sauté the shrimps in a pan for about 20 seconds, both sides.
Add salt, pepper and sweet paprika.