Aegean Shrimp in Tomato Sauce — Karides Guvec
Aegean clay-pot prawns simmered in a tomato and capsicum sauce with garlic, oregano, and pul biber, finished with melted kasar cheese under the broiler and served with crusty bread.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat prawns dry. Dice onions, mince garlic, dice capsicums, grate tomatoes and kasar cheese. Measure out tomato paste, pul biber, oregano, pepper, salt, olive oil, and stock. Heat broiler to high and preheat oven to 200°C with two clay guvecs on middle shelf (or use one larger guvec).
Saute
Heat olive oil in hot guvec(s) over medium 1 minute. Add onions and capsicums, cook 4 minutes until softened. Add garlic, cook 30 seconds until fragrant.
Build
Stir in tomato paste, pul biber, oregano, pepper, and salt over medium heat 1 minute until darkened. Add grated tomatoes and stock, simmer over medium-low 5 minutes until sauce thickens and coats a spoon.
Simmer
Add prawns, stir into sauce over medium-low heat 3 minutes until they turn pink, opaque, and curl gently. Off heat, scatter kasar evenly over top.
Crisp
Slide guvec(s) under high broiler 90 seconds until cheese melts and turns golden and bubbles at edges.
Plate
Rest off heat 1 minute. Scatter parsley over bubbling guvec(s), drizzle lemon juice, and serve directly in clay pot(s) with crusty bread alongside to mop the sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.