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Simply Irresistible; Baked Prawns with Vegetables and Cheese – Karides Guvec

Baked prawns with mushrooms, peppers, tomatoes, garlic - Karides Guvec

Baked prawns with mushrooms, peppers, tomatoes, garlic – Karides Guvec

Have you ever tried the baked prawns with tomato, mushroom, peppers, onions and garlic – Karides Guvec, in Turkey? This popular all-in-one pot dish is served in fish restaurants in Turkey as a starter hot mezze and simply irresistible. Raki, Turkish spirit, is a popular and traditional drink to accompany Karides Guvec and seafood in Turkey.

Karides guvec is traditionally cooked in earthenware pot, though ramekin dish works well too.

Karides guvec is traditionally cooked in earthenware pot, though ramekin dish works well too.

Traditionally, prawns are cooked here with plenty of vegetables in a one big earthenware pot (or in smaller individual ones), called guvec, which delivers a wonderful flavor. But no worries if you don’t have one; a ramekin dish or a glass baking dish also works very well too. The marriage of baked tomatoes, mushrooms, onions, peppers and garlic in olive oil with prawns is heavenly; all you need is some crusty bread to mop up the delicious juices and a green salad a side. You can serve this easy baked prawns as a starter or as a main course with some plain rice aside; great for sharing with friends and family.

Karides Guvec- baked prawns with vegetables; a delicious appetizer to share with family and friends.

Karides Guvec- baked prawns with vegetables; a delicious appetizer to share with family and friends.

It is Thanksgiving coming up this Thursday for the folks in the US. I have a lot of fond memories of gathering around the Thanksgiving table with our friends when we lived in the US; a special time to be thankful. My best wishes for Thanksgiving if you are celebrating and I hope this may be a delightful course to share for any gathering.

Serves 4

Preparation time: 20 minutes                           Cooking time: 35 minutes

225gr/ 8oz fresh raw king prawns, shelled, cleaned and pat dried

225gr/ 8oz chestnut or white mushrooms, wiped cleaned, halved and sliced

1 onion, quartered and thinly sliced

3-4 garlic cloves, chopped

1 green bell pepper (or 2 sivri biber, pointy pepper, if you can get), seeded, quartered and thinly sliced

2 bay leaves (optional)

400gr/14 oz. good quality 1 can of chopped tomatoes

120gr/4 oz. grated cheddar (kasar) or mozzarella, if you prefer a milder taste

3 tbsp./45ml olive oil

2 fl oz./ ¼ cup water

Salt and freshly ground black pepper to taste

10 ml/2 tsp. red pepper flakes, Turkish pul biber

 

Handful of chopped flat leaf parsley, for garnish

Slices of fresh, crusty bread or Turkish flat breads, pide to serve

Shepherd Salad of tomatoes, onions, cucumbers, Coban Salata to serve

Preheat the oven to 180 C/350 F

Heat the olive oil in a wide, heavy pan over medium heat. Stir in the onion, peppers and mushrooms and cook for about 4-5 minutes, until they begin to soften. Add the garlic, season with salt (mushrooms especially require generous seasoning) black pepper and red pepper flakes, pul biber. Stir and cook over medium heat for another 4-5 minutes. Add the chopped tomatoes, bay leaves and ¼ cups water, combine well. Simmer over medium to low heat for about 10 minutes, until you get a nice chunky sauce. Check the seasoning of your sauce and add more salt or spices to your taste.

You can bake prawns with  the vegetable sauce in a one big pot or in individual dishes.

You can bake prawns with the vegetable sauce in a one big pot or in individual dishes.

Stir in the fresh, raw prawns to the sauce and mix well. Spoon this mixture into individual or a one big earthenware pot or ramekin dish or any baking dish you have. Sprinkle the grated cheese over the top and bake in the preheated oven for 10-15 minutes or until the prawns are just cooked through and the cheese is nicely golden brown on top.

Garnish with chopped parsley over the top and serve hot with slices of crusty bread or Turkish flat breads, pide by the side. Refreshing Shepherd’s Salad of sliced onions, cucumbers and tomatoes, Coban Salata, complements this dish beautifully.

 Karides Guvec; Baked prawns with vegetables and cheese, ready to enjoy!

Karides Guvec; Baked prawns with vegetables and cheese, ready to enjoy!

 

Afiyet Olsun,

Ozlem

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14 Responses to Simply Irresistible; Baked Prawns with Vegetables and Cheese – Karides Guvec

  1. April Ozbilgin November 26, 2013 at 2:58 pm #

    This looks so good. And I love your tile underneath. Ellerinize saglik! And Happy Thanksgiving to you Ozlem. My sister has to work Thanksgiving Day so we are getting together on Friday and I cannot wait.

    • Ozlem Warren November 26, 2013 at 8:33 pm #

      Merhaba April, so kind of you to stop by – hope this karides guvec brought back some happy memories :) And a happy Thanksgiving to you too, enjoy the time with the family! Cok sevgiler, Ozlem x

  2. BacktoBodrum November 26, 2013 at 9:16 pm #

    [Marked as spam by Antispam Bee | Spam reason: Server IP]
    It’s almost time for cheap fresh prawns in Bodrum – can’t wait.

    • Ozlem Warren November 27, 2013 at 10:26 am #

      Oh, and they are so wonderful, enjoy for us too!:)

  3. Peri November 27, 2013 at 5:22 am #

    Such a wholesome dish, Ozlem, love baked seafood and vegetables:) It’s so perfect as a thanksgiving side since the prawns bake at the same temperature as the turkey and would really complement it! Bookmarking this recipe for sure. Have a wonderful Thanksgiving:) xxPeri

    • Ozlem Warren November 27, 2013 at 10:25 am #

      Thanks Peri, this baked prawns is really a delicious starter for the festivities : ) Will be thinking of you all on Thursday, happy Thanksgiving to you! Ozlem x

  4. Alan November 27, 2013 at 11:14 am #

    Oh, you wicked woman! Prawns are not good for my cholesterol control – Just have to take an extra tablet or three. This looks so good!

    • Ozlem Warren November 27, 2013 at 1:11 pm #

      Sorry : ) hope you enjoy it as a once in a while treat; you can also replace prawns with chunks of fish of your choice? thank you for stopping by – cok selamlar!
      Ozlem

  5. Barbara November 28, 2013 at 4:36 pm #

    I have all ingredients in the fridge/freezer and there is raki, too. Guess what we are going to have for dinner tomorrow night?

    • Ozlem Warren November 29, 2013 at 1:47 pm #

      sounds wonderful, so impressed you have raki in hand too, hope you enjoy your feast – afiyet olsun : ) ozlem x

  6. seniordogsabroad November 29, 2013 at 6:25 am #

    [Marked as spam by Antispam Bee | Spam reason: Server IP]
    Özlem, We love this dish when we go out to a meyhane. On Burgazada, waiters sit around a big tub of tiny shrimp peeling them for hours, getting them ready for the very popular güveç to be served up in the evening. It’s the tiny ones that we’re used to rather than prawn-sized ones. If, as Back to Bodrum says, there are some fresh prawns expected soon, I’ll keep an eye out for them in the market. Thanks for the (as always) delicious and healthy recipe.

    • Ozlem Warren November 29, 2013 at 1:51 pm #

      Merhaba Jolee, I love karides guvec at meyhanes; the whole ritual really, gathering with friends, the hot & cold mezzes and raki/wine to accompany; it is lovely with the small shrimp too – keep an eye out for the fresh ones coming up : ) Hope you had a wonderful Thanksgiving, my best wishes, cok selamlar, Ozlem x

  7. Phil in the Kitchen December 1, 2013 at 11:40 pm #

    Delicious – this will make a fine supper dish. I must confess that I’d need a bit of persuading about raki, though. I know it’s traditional but I’m really not sure that I’ll ever get used to it.

    • Ozlem Warren December 2, 2013 at 10:16 am #

      Merhaba Phil, I know what you mean, raki is an acquired taste, you either love it or hate it:) Glad you enjoyed the baked prawns post, one of our favorites!

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