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Karides Güveç Printed From: Foods of the World Forum Category: Asia Forum Name: The Middle East Forum Discription: From Turkey and the Arabic Peninsula to Pakistan and the far corners of Alexander's Empire. URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4884 Printed Date: 26 March 2026 at 21:11 Topic: Karides Güveç Posted By: TasunkaWitko Subject: Karides Güveç Date Posted: 08 November 2017 at 14:18 Karides Güveç Shrimp Stew This recipe comes from Burcu at the http://almostturkish.blogspot.co.uk/ - Almost Turkish Recipes Blog , and looks incredible. Several of the comments noted that this recipe brings back very fond memories of visiting or living in Turkey, and it seems to be a huge favourite among many; Burcu herself refers to it as a "family favourite." Photo Credit: http://1.bp.blogspot.com/_2_XiQzKi0Wo/R9GyTcXQG9I/AAAAAAAABPY/VbhnpleL9Ik/s400/DSCN3078.JPG Karides Güveç To serve 6: 1 or 2 pounds raw, peeled shrimp (use 2 pounds if you are having company) 1 onion, finely chopped 4 to 5 cloves of garlic, finely chopped 3 tbsp olive oil 2 green peppers, chopped 2 red peppers, chopped Sliced white mushroom (use as much as you want) 3 to 4 tomatoes, diced (if you will use canned diced tomato, put it in a blender) 4 bay leaves 1/2 bunch parsley, finely chopped Salt and pepper 1 to 2 cups of grated mozzarella cheese (the best cheese to use is Kashkaval, if you can find it) Optional: crushed red pepper flakes Heat oil in a broad pot. Cook onion and garlic until soft. Add peppers and stir for 2 minutes. Add mushroom and cook until almost soft. Stir in tomato [and add bay leaves]. If the tomatoes you are using are not very juicy, add some water to barely cover the vegetables and mushroom. [Salt and pepper to taste] Cover and cook for 5 to 8 minutes, until tomato is cooked. Stir in shrimps. Cover and cook for 5 to 6 minutes...No more! Add the parsley. Divide the Güveç into individual oven safe soup bowls or souffle dishes; or put the whole stew in a big casserole. Bake at 350F for 15 to 20 minutes. After 20 minutes, cover the stew with grated mozzarella and bake until golden brown. Serve with white rice. http://almostturkish.blogspot.co.uk/2008/03/shrimp-stew-karides-gve.html Photo Credit: http://3.bp.blogspot.com/_2_XiQzKi0Wo/R9Gyx8XQG-I/AAAAAAAABPg/JLVqgSKUg_s/s400/DSCN3075.JPG The recipe doesn't mention the usage of the bay leaves or the salt and pepper, so I added my suggestions in [brackets] above. Needless to say, this recipe has been added to my efer-growing list of dishes to try.... ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! Replies: Posted By: TasunkaWitko Date Posted: 14 November 2017 at 12:17 We tried this last night, and it was very good, indeed! My #2 son, Mike made it, and followed the recipe pretty closely; the only real difference was that we used a mix of red, yellow and orange peppers, rather than any green. I enjoyed it very much - a little bit of crushed Aleppo pepper really made it nice, in my opinion. This is a good one! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! Posted By: HistoricFoodie Date Posted: 14 November 2017 at 15:31 Sounds pretty good, Ron. I'm surprised at the quantity of cheese, though. I would have thought it would overpower the delicacy of the shrimp. And even without the word "guvec" in the title, you know it's Turkish, because of their penchant for tossing a tomato or six into every dish. ------------- But we hae meat and we can eat And sae the Lord be thanket Posted By: TasunkaWitko Date Posted: 14 November 2017 at 15:38 The cheese didn't seem to interfere at all, in my opinion. The step after adding the shrimp seemed a little silly to him, but what he did was to pour it all into a rectangular earthenware casserole, then proceeded from there. The cheese made a thin, toasty layer that way; however, with individual serving dishes, there might have been a greater perceived presence of the cheese. The Guvec was a tad thin to my preference, but that is probably because the shrimp were frozen, raw shrimp, and carried quite a bit of moisture to the pot. I am guessing that, properly thawed and drained, it might have been thicker, and just right...either that, or that how it is supposed to be. In any case, it was wonderful, from a flavor standpoint. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community!

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