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Karides Güveç

Serves 4 to 6 Entree seafood, Fish

Karides Güveç

Karides Güveç hails from the vibrant Aegean meyhanes, where the bounty of the sea meets the warmth of Turkish hospitality. This dish, traditionally enjoyed in lively gatherings, brings the essence of those seaside taverns to your own table. What you have here is the home version, meticulously translated from the bustling meyhane kitchens, where salt is judged by hand and butter flows generously.

Expect a delightful interplay of flavors: tender shrimp nestled in a rich, buttery embrace, punctuated by the sweet acidity of tomatoes and the mild heat of pul biber. Melted kaşar cheese blankets the dish, adding a creamy finish that complements the aromatic garlic undertones. Prepare to serve this as a centerpiece of convivial sharing, inviting everyone to savor each bite's comforting layers.

Ingredients

  • 600 gshrimp
  • 2tomatoes
  • 100 gkaşar
  • 2 clovesgarlic
  • 2 tbspbutter
  • 1 tsppul biber
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning the 600 g of shrimp. Peel and devein them, ensuring all shells and veins are removed. Rinse the shrimp under cold water and pat them dry with a paper towel to remove excess moisture. This step is crucial to prevent excess water from diluting the flavors during cooking.
  2. Grate the 100 g of kaşar cheese and set it aside. Dice the 2 tomatoes into small cubes, and finely chop the 2 cloves of garlic. These ingredients will form the flavorful base of your dish.
  3. In a large sauté pan, melt 2 tablespoons of butter over medium heat. Once the butter is fully melted and begins to sizzle, add the chopped garlic. Stir gently until the garlic becomes fragrant and lightly golden, which will infuse the butter with its aroma.
  4. Add the diced tomatoes to the pan, stirring them into the garlic butter. Cook until the tomatoes soften and release their juices, creating a rich, aromatic base. This should take a few minutes, and you’ll notice the tomatoes starting to break down and meld with the garlic.
  5. Introduce the cleaned shrimp to the pan, spreading them out in a single layer. Sprinkle 1 teaspoon of pul biber over the shrimp, along with fine sea salt and black pepper to taste. Cook the shrimp until they turn just opaque, which indicates they are done. This should happen quickly, as overcooking can make them tough.
  6. Once the shrimp are cooked, sprinkle the grated kaşar cheese evenly over the top. Allow the cheese to melt into the dish, creating a creamy, savory topping. The cheese should be fully melted and slightly bubbly, adding a rich layer of flavor.
  7. Taste the dish for seasoning, adjusting the salt if necessary. Serve the Karides Güveç immediately, while the shrimp are tender and the cheese is perfectly melted. This dish is best enjoyed hot, with the flavors at their peak.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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