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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.

 

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 10 % off now for the festive season – it is delivered worldwide.

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.

Serves 4

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.

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 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!

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

Afiyet Olsun,

Ozlem

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Medley of Mushrooms with Garlic and Roasted Peppers, in Olive Oil – Healthy Food can also be Wonderfully Delicious

"Wonderful time spent with great company. I have learnt lots, loved all the food & already planned to introduce some of these dishes over Christmas to my nearest & dearest. Thank you for a great Saturday."

Warm greetings to you all; or Merhaba, as we say in Turkish. We had a wonderful, fun packed Healthy Eating and Living Event last Saturday, with inspirational talks on healthy living -many thanks to Leonie from EatWright for her wonderful presentation and Turkish cookery demonstrations –many thanks to Eser too for her delicious gluten-free treats. Please check out my Turkish Cooking Classes Page  for more information and photos on this fun packed, delicious event.

 

Leonie’s wonderful fresh produce went down so well with the warm hummus with red pepper flakes infused olive oil.

We talked about making the right choices for healthy eating and living. Healthy food can also be wonderfully delicious; there is no need to sacrifice the taste. Seasonal fresh produce, grains, beans, fish, olive oil are not only very good for us but they are also packed with flavor.

 

Fragrant spices; a natural, delicious way to add flavor to any dish.

 How about spices? You can add such wonderful flavors in a natural, healthy way, through spices and herbs. For instance, it is the fragrant cumin that makes hummus, taste like hummus. Here is a short video of my hummus demonstration at our healthy event – first try; look forward to adding more videos in the future- my special thanks to Zeynep! –Hummus demonstration, by Ozlem’s Turkish Table

The simple yet utterly delicious Shepherd's Salad, Coban Salata complements any grilled meat and vegetables so well.

A sprinkle of dried mint would totally transform the taste of Cacik – cucumber& yoghurt dip or a handful of fresh parsley gives a lovely, refreshing flavor to this Shepherds Salad, Coban Salata. Talking about spices, please check out the inspirational Spice Trip program on Channel More4 in the UK; a great watch to understand the mysterious and wonderful world of spices.

Medley of sauteed mushrooms and roasted peppers in olive oil; healthy, delicious and easy.

This medley of mushrooms with roasted peppers has been a big hit at our class last Saturday. You can use a variety of mushrooms; portobello, chestnut, oyster or shitake mushrooms, all work very well. Garlic and mushrooms are made for each other and the meaty texture of mushrooms work so well with the juicy, roasted peppers. A squeeze of lemon over them with sprinkles of parsley; your healthy, delicious vegetarian treat is ready to be enjoyed- Afiyet Olsun!

Turkish hot pepper paste, biber salcasi. One of the main staples in Southern Turkish Kitchen, including mine!:)

l flavored the roasted peppers with red pepper paste, biber salcasi; a spoonful this paste adds such a wonderful, rich flavor to any dish. You can get red pepper paste in Middle Eastern stores and Tulumba.com. How about having a go to make your own red pepper paste?  You can also use red pepper flakes instead for flavoring.

I hope all these ideas may inspire you to make good choices for healthy eating; after all, we are what we eat. How do you add flavor to your dishes? Please share with us; your ideas and comments are always very welcome.

Medley of Mushrooms with Garlic and Roasted Peppers, in Olive Oil

This delicious vegetarian course complements any grilled meat, fish or baked potatoes well as a main course. You can also serve it as a starter with some crusty bread by the side.

 Serves 4-6

Preparation time: 15-20 minutes                                    Cooking time: 45-50 minutes

350gr/12oz Portobello or chestnut mushrooms, gently cleaned with a damp cloth and sliced

350gr/12oz oyster or shitake mushrooms, gently cleaned with a damp cloth (please tear into pieces)

Green, red and yellow bell (or pointy) peppers – one each-, deseeded, cut in half and sliced lengthwise

4-6 garlic cloves, crushed and chopped

60ml/4 tablespoon olive oil

1/2 juice of lemon (or a little more if you like the tangy taste)

Handful of flat leaf parsley, finely chopped

½ tbsp. red pepper paste or 1 ½ teaspoon red pepper flakes

Salt and pepper to taste

Preheat the oven to 200C/400F

Coat the peppers with the olive oil and the seasoning and bake in the preheated oven until they start getting charred.

Place the sliced peppers in a baking tray and pour 2 tbsp olive oil over them. Season with salt and ground black pepper and coat the peppers with the olive oil and the seasoning. Bake in the preheated oven for about 35-40 minutes, or until they are getting charred.

Juicy, meaty mushrooms and garlic go so well together.

While the peppers are baking in the oven, cook the mushrooms. Heat the remaining olive oil in a shallow pan and add the mushrooms and garlic. Season with salt and pepper and sauté for 4-5 minutes. Add the lemon juice and cook a further 3-4 minutes. Stir in the chopped parsley, give a good mix and turn the heat off.

A little Turkish hot pepper paste, biber salcasi, add a lot of flavor to the vegetables.

Once the peppers are baked, add the red pepper paste to them (or the red pepper flakes) and combine well.  Stir in the cooked mushrooms to the peppers and gently mix them well. Serve hot, with sprigs of parsley over the vegetables.

 Afiyet Olsun,

Ozlem

 

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