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.
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. You can make the vegetable sauce ahead of time too.
This and many other delicious fish, seafood recipes as well as mezes, savoury pastries, vegetables cooked in olive oil and more are at my Gourmand World Cookbook award winning cookery book, Ozlem’s Turkish Table, Recipes From My Homeland. You can order a Signed copy at this link, which is now 20 % off for the festive season – it is delivered worldwide. Also, as a new item, Ozlem’s Turkish Table aprons, with Antakya’s celebrated daphne leaves in the embroidered design, are now available to purchase via GB Publishing, at this link, it can be a lovely gift to a foodie, delivered worldwide.
If you live in the US, Canada or Mexico, you can now get hardback copies of Ozlem’s Turkish Table with lower shipping rates here.
Preparation time: 20 minutes Cooking time: 30 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 or chili flakes
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.
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 about 10 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!
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.
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
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It’s almost time for cheap fresh prawns in Bodrum – can’t wait.
Oh, and they are so wonderful, enjoy for us too!:)
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
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
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!
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!
I have all ingredients in the fridge/freezer and there is raki, too. Guess what we are going to have for dinner tomorrow night?
sounds wonderful, so impressed you have raki in hand too, hope you enjoy your feast – afiyet olsun : ) ozlem x
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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.
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
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.
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!
Just returned from fab holiday in Turkey and had this wonderful dish. I would like to recreate but never heard or seen red pepper flakes, Turkish pul biber In UK supermarkets. Is there a substitute I could use.
Merhaba Chrissy, many thanks for stopping by, delighted to hear you had a wonderful time in Turkey. You can use chili flakes instead of Turkish red pepper flakes, all major supermarkets carry that. I think Waitrose also has the smoky Aleppo chili flakes, which would be great here. Hope you enjoy recreating Karides Guvec, afiyet olsun, Ozlem
Thanks for the recipe Ozlem! Super delicious and easy, and my Istanbullu husband wants to make this a staple in the house. Mersi!
Merhaba Wendy, what a kind note! So glad you both enjoyed Karides Guvec, afiyet olsun!:)
I BELONG TO A DINNER CLUB AND ONCE A MONTH THERE IS A HOSTESS THAT PICKS A DINNER THEME.THIS MONTH THE THEME IS TURKISH FOOD.I WENT ON LINE AND SAW THIS MEAL(DISH). IT LOOKS YUMMY AND EASY.SO I DECIDED TO TRY THIS ONE.THE DINNER ISN’T UNTIL THE LAST SATURDAY OF THIS MONTH.SO AFTR I WILL LET YOU KNOW IF IT WENT OVER.IF IT DID I AM GOING TO MAKE IT FOR MY HOUSEHOLD.
Thank you for picking my Baked prawns with vegetables and cheese recipe for your Turkish dinner party, Arnet, hope you all enjoy it, best wishes, Ozlem
Mmmm, just love a karides güveç. We don’t have any shallow güveç bowls so we never make this one but it’s definitely a tempter! 🙂 Might have to go out and make a purchase.
Many thanks for your note Julia, we love karides guvec too! You can use a ramekin dish or a pyrex dish to bake too, works well, afiyet olsun!:) Ozlem x
thanks for sharing this really Delicious recipes
My pleasure, thank you for stopping by , Ozlem
Delicious food you share with us. Thank you for your recipe
You are welcome, glad you are enjoying it – Afiyet Olsun! Ozlem
Lois, thank you so much for this lovely post – I am over the moon that you enjoyed karides guvec!!:)
Thanks so much for your kind mention, delighted to hear you’re enjoying the recipes, VegFusion!:)