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Karides Tava

Serves 4 to 6 Entree seafood, Fish

Karides Tava

Karides Tava, a staple of Turkish meze tables, is a dish that captures the spirit of communal dining. While it might be found in many restaurants, this version reflects the heart of home cooking, where measurements are based on intuition rather than precision. It's a dish often prepared for leisurely weekend lunches or festive gatherings, when the table is crowded with small plates and the conversation flows as freely as the rakı.

The dish offers a delightful balance of flavors and textures, with succulent shrimp kissed by the warmth of garlic and the subtle heat of pul biber. A squeeze of lemon adds brightness, cutting through the richness of the olive oil. Each bite is a reminder of the generous and welcoming nature of Turkish hospitality, where dishes are meant to be shared and savored together.

Ingredients

  • 600 gshrimp
  • 4 clovesgarlic
  • 80 mlolive oil
  • 1 tsppul biber
  • lemonjuiced
  • to tastefine sea salt

Method

  1. Start by cleaning the shrimp. Peel and devein the 600 g of shrimp, ensuring all shells and veins are removed. Rinse them under cold water and pat dry with paper towels to remove excess moisture. This step is crucial to prevent the shrimp from steaming instead of searing.
  2. Peel and finely chop 4 cloves of garlic. In a large, heavy-bottomed skillet, pour in 80 ml of olive oil and heat it over medium heat. Add the chopped garlic to the oil and stir gently. Cook until the garlic becomes fragrant and starts to turn a light golden color, which should take about a minute. This will infuse the oil with a rich, aromatic flavor.
  3. Add the shrimp to the skillet in a single layer, ensuring they are not overcrowded. Sprinkle 1 teaspoon of pul biber over the shrimp for a touch of heat. Cook the shrimp for about 2-3 minutes on one side until they start to turn pink and opaque around the edges.
  4. Flip the shrimp over using tongs or a spatula, and continue to cook for another 2 minutes. The shrimp should be just opaque and firm to the touch, with a slight curl. Be careful not to overcook, as they can become rubbery.
  5. Remove the skillet from the heat and squeeze the juice of one lemon over the shrimp. This will add a fresh, tangy brightness to the dish. Taste a shrimp and add fine sea salt to taste, keeping in mind that the salt should enhance the flavors without overpowering them.
  6. Transfer the shrimp to a serving platter immediately. The dish is best enjoyed fresh and hot, making it perfect for sharing at a meze table.
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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