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Karides Guvec

Succulent shrimp sautéed with aromatics, tomatoes, and herbs, baked in individual clay pots under a bubbling layer of melted cheese.

35 minMediumServes 4310 cal/serving

TurkishDinnerStovetop and OvenPescatarianMediterraneanHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 lb raw shrimp, peeled
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 2 cups roma tomatoes, chopped
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1 cup kasar cheese, shredded

Instructions

  1. 1

    Preheat oven to 400°F (200°C).

  2. 2

    Melt 2 tbsp unsalted butter and heat 1 tbsp olive oil in a skillet over medium heat.

  3. 3

    Add 1 diced yellow onion and 1 diced green bell pepper, cooking for 5 minutes until softened.

  4. 4

    Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.

  5. 5

    Add 2 cups chopped roma tomatoes, 1 tbsp tomato paste, 1 tsp dried oregano, 1/2 tsp red pepper flakes, and 1/2 tsp salt, simmering for 5 minutes until tomatoes break down.

  6. 6

    Fold in 1 lb peeled raw shrimp and cook for 2 minutes until starting to turn pink.

  7. 7

    Transfer the mixture into small individual clay baking dishes or one casserole dish.

  8. 8

    Top evenly with 1 cup shredded kasar cheese.

  9. 9

    Bake for 8 to 10 minutes until cheese is melted and shrimp reaches an internal temperature of 145°F (63°C).

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Questions

What is Karides Guvec?

Succulent shrimp sautéed with aromatics, tomatoes, and herbs, baked in individual clay pots under a bubbling layer of melted cheese. This reference files it under Turkish dinner: made on the stovetop and in the oven, rated medium and about 35 minutes start to finish.

What temperature do I cook Karides Guvec at?

For Karides Guvec, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 10 minutes, in step 9. The target internal temperature is 145 F (about 65 C), given in step 9. A probe thermometer removes the guesswork.

What should Karides Guvec look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until starting to turn pink. Step 9: cook until cheese is melted and shrimp reaches an internal temperature of 145°F (63°C). A reading of 145 F on a thermometer settles it.

Can I use frozen shrimp instead of shrimp in Karides Guvec?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Karides Guvec uses 1 lb raw shrimp, peeled.

Is Karides Guvec spicy?

Moderately. The heat in Karides Guvec comes from 1/2 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Karides Guvec dairy-free?

Yes. The dairy in Karides Guvec is 2 tbsp unsalted butter, 1 cup kasar cheese, shredded. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Karides Guvec keep?

Refrigerate what is left of Karides Guvec within two hours and eat it within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Serve it with

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