Turkish Shrimp Casserole with Cheese
Peynirli Karides Güveç
This rich and creamy casserole combines succulent shrimp with melted cheese in a savory tomato base. The golden-brown bubbling top creates an irresistible contrast with the tender seafood beneath. Perfect for impressing guests or treating yourself to a restaurant-quality meal at home.
Ingredients
Instructions
-
Prepare the shrimp
Peel and devein the shrimp, leaving tails on if desired. Pat completely dry with paper towels and season with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat for 1 minute until shimmering. Sear shrimp for 1-2 minutes per side until just pink and cooked through. Do not overcook or they will become rubbery.
-
Make aromatic base
Finely dice the onion into 5mm pieces and mince the garlic. Heat remaining 2 tbsp olive oil in the same skillet over medium heat for 1 minute. Add onion and cook for 5-6 minutes until soft and translucent, stirring occasionally. Add garlic and cook for 1 more minute until fragrant. Do not let the garlic burn or it will taste bitter.
-
Build tomato sauce
Add white wine and let it bubble for 2-3 minutes until alcohol evaporates and liquid reduces by half. Crush the canned tomatoes by hand and add to the pan along with red pepper flakes. Simmer over medium-low heat for 8-10 minutes until sauce thickens and coats the back of a spoon. Do not let it boil vigorously or the sauce will splatter.
-
Add herbs and shrimp
Finely chop the dill and parsley, reserving some for garnish. Stir chopped herbs into the sauce and season with salt and pepper. Gently fold the cooked shrimp back into the sauce for 1-2 minutes over low heat until just warmed through. The shrimp should be evenly coated but not overcooked.
-
Assemble and bake
Preheat oven to 200°C. Divide the shrimp mixture between 4 individual baking dishes or one large casserole dish. Grate the mozzarella cheese and sprinkle evenly over the top. Bake for 12-15 minutes until cheese is golden brown and bubbling around the edges. Do not overbake or the cheese will become tough and the shrimp will dry out.
-
Rest and serve
Remove from oven and let rest for 3-5 minutes to allow the bubbling to settle. Garnish with remaining fresh herbs and serve immediately while still hot. The casserole should be bubbling gently with a golden cheese crust on top. Do not let it sit too long or the cheese will form a skin.
Tips
Cooking Tips
For extra flavor depth, add a bay leaf to the tomato sauce while it simmers and remove before adding the shrimp. The gentle simmering develops richer, more complex flavors than rapid boiling.
Alternatives
Replace mozzarella with kasseri or graviera cheese for a more authentic Turkish flavor, or use feta mixed with a mild white cheese for a tangy twist that complements the seafood beautifully.
Serving & Storage
Serve immediately with warm pide bread or rice pilaf to soak up the delicious sauce. Leftovers can be refrigerated for 2 days and gently reheated in a low oven, though the cheese won't be as creamy.
Leave a Comment