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Turkish Mains Middle Eastern Food
Turkish Food Shrimp Recipes
Vegetable Recipes
Turkish Shrimp And
Vegetable Clay Pot
Casserole Is Called
'Karides Güveç'
Written by Elizabeth Taviloglu
Updated 08/08/19
Elizabeth Taviloglu
14 RATINGS
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
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Turkish-style shrimp and vegetable
casserole, or 'karides güveç' (kah-ree-
DEHS' goo-VECH'), is a delicious and
popular hot starter, or 'meze,' that's
traditionally served before a Ksh meal.
There's nothing like a steaming spoonful
of this light casserole topped with fresh
Turkish kashar cheese to whet your
appetite.
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In Turkish, 'karides' is the word for
'shrimp,' and a 'güveç' is a clay pot or bowl
used to cook many casserole-type dishes
in the oven or over hot coals.
You'll Knd many different versions of this
delectable shrimp casserole served in Ksh
restaurants all across Turkey, especially in
Istanbul and along the Aegean and
Mediterranean coasts. The Pavors of the
shrimp and vegetables blend perfectly
with a just a hint of garlic and spicy hot
pepper.
Once the cheese is melted on top, you
have a show-stopping casserole that's
great for an appetizer or even as a main
course. Remember, don't waste the juice.
Make sure you have lots of fresh, crusty
bread on hand for dipping.
Ingredients
■ 1 pound/600 grams frozen shrimp (or
fresh uncooked shrimp)
■ 1 onion (diced)
■ 2 to 3 cloves garlic (diced)
■ 3 tablespoons olive oil
■ 2 to 3 Hungarian wax peppers or 1 to 2
green Bell peppers
■ 2 to 3 ripe tomatoes
■ 1 cup small button mushrooms (fresh
or canned)
■ 1 tablespoon tomato paste
■ 1 teaspoon salt
■ ¼ teaspoon black pepper
■ ¼ teaspoon hot red pepper Pakes
(optional)
■ 1 cup grated Turkish fresh kashar
cheese, or other mild (yellow cheese)
Nutritional Guidelines (per serving)
476 22g 33g 40g
Calories Fat Carbs Protein
See Full Nutritional Guidelines
(Nutrition information is calculated using an
ingredient database and should be
considered an estimate.)
Steps to Make It
01 First, Kll a medium saucepan with
water. Add about one teaspoon of
salt and bring it to a boil. Add the
frozen or fresh shrimp. Boil for 1 to 2
minutes only. Drain the shrimp and
run them under cold water to keep
them from cooking too much.
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02 Peel and dice the onion and garlic
cloves. Peel the tomatoes and dice
them. Clean the green peppers and
dice them about the same size as
the tomatoes. Drain or clean the
mushrooms.
03 Heat the olive oil in a saucepan and
fry the onions and garlic until they
soften and become transparent. Add
the green peppers and cook a few
minutes more. Add the diced tomato,
mushrooms, tomato paste, and
spices and let the mixture simmer
until most of the liquid is gone.
04 Add the cooked shrimp and gently
turn the mixture with a wooden
spoon to evenly distribute the
shrimp throughout. Transfer the
mixture into one large or several
small clay pots or oven-proof dishes.
Cover the top(s) generously with
grated cheese.
05 Put the casserole(s) in the oven set
on the broil setting on a rack near
the top. Cook them until the cheese
is bubbly and browns nicely. Remove
the casserole and serve it
immediately while it's still piping hot.
Serve it with crusty bread to dip in
the juice.
Glass Bakeware
Warning
Do not use glass bakeware when
broiling or when a recipe calls to add
liquid to a hot pan, as glass may
explode. Even if it states oven-safe or
heat resistant, tempered glass
products can, and do, break
occasionally.
Recipe Tags:
Casserole Entree
Middle Eastern Party
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