Turkish Shrimp Casserole with Tomatoes and Cheese
Karides Güveç
Succulent shrimp baked in a rich tomato sauce with melted cheese creates layers of savory, slightly tangy flavors. This bubbling casserole emerges golden and aromatic from the oven with tender shrimp nestled in a silky sauce. It's an elegant yet simple dish that transforms everyday ingredients into something special.
Ingredients
Instructions
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Prepare the shrimp
Clean and devein the shrimp, leaving tails on if desired. Pat completely dry with paper towels. Season with half the salt and pepper, tossing gently to coat. Let rest for 10 minutes at room temperature to absorb flavors. Do not skip the drying step as wet shrimp will make the sauce watery.
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Make tomato base
Finely dice the onion into 5mm pieces. Heat olive oil in a large skillet over medium heat for 2 minutes. Add onion and cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant. Do not let garlic brown or it will taste bitter.
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Add tomatoes and paste
Grate tomatoes on large holes of box grater, discarding skins. Add grated tomatoes and tomato paste to the skillet. Cook over medium heat for 8-10 minutes, stirring occasionally, until sauce thickens and deepens in color. The sauce should coat the back of a spoon. Do not rush this step or sauce will be watery.
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Deglaze with wine
Add white wine, red pepper flakes, and remaining salt and pepper to the skillet. Increase heat to medium-high and cook for 3-4 minutes until wine reduces by half and alcohol smell dissipates. The sauce should bubble vigorously. Do not skip the wine reduction as raw alcohol will make the dish harsh.
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Combine and bake
Preheat oven to 200°C. Add shrimp to the tomato sauce and toss gently to coat. Transfer mixture to a greased güveç pot or baking dish. Sprinkle grated kashar cheese evenly over top. Bake for 12-15 minutes until shrimp are pink and cheese is golden and bubbling. Do not overbake or shrimp will become rubbery.
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Garnish and serve
Remove from oven and let cool for 2-3 minutes to set slightly. Sprinkle chopped fresh parsley generously over the melted cheese. Serve immediately while still hot and bubbling in the same dish. Do not let it sit too long as the cheese will start to solidify.
Tips
Cooking Tips
Use a mix of kashar and mozzarella cheese for the best melting texture - kashar provides authentic Turkish flavor while mozzarella ensures perfect melting and stretching.
Alternatives
If kashar cheese is unavailable, substitute with equal parts aged cheddar and mozzarella, which will provide similar sharp, nutty flavors and excellent melting properties.
Serving & Storage
Serve immediately with warm Turkish bread or pide to soak up the sauce, alongside a simple arugula salad. Store leftovers covered in refrigerator for up to 2 days and reheat gently in low oven.
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