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Fish, Maghreb and Middle East

Karides güveç with bread (Turkish shrimp casserole)

Karides güveç is a Turkish casserole of shrimp simmered with tomatoes and peppers, topped with melted cheese and served with bread. It serves 4, takes 35 minutes, is very easy to make, and costs about €4.80 per person. The key is reducing the sauce well before adding the cheese, so the topping sets instead of turning watery.

Shrimp baked in little pots the Turkish way, with tomatoes, peppers and melted cheese bubbling on top, plus bread to mop it all up.

Karides güveç with bread (Turkish shrimp casserole)
Total time
35 min
Difficulty
Very easy
Cost per person
€4.80
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Karides güveç is a tomato sauce perfumed with garlic and oregano, soft peppers, shrimp that stay tender because they barely cook, and a blanket of melted cheese that bubbles under the broiler. The sweet paprika adds just enough warmth without any real heat, and fresh parsley brightens everything right out of the oven.

This is a dish that works on a busy weeknight as much as on a slower Sunday, since it comes together with one skillet step followed by a quick turn under the broiler. Kids tend to love the melted cheese and the bread for dipping, and individual baking dishes give it a restaurant feel without any extra effort.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 700 g

Fruits and vegetables

  • Green bell peppers 2
  • Tomatoes 4
  • Onion 1
  • Garlic 3 cloves
  • Flat leaf parsley 1 bunch

Dairy

  • Butter 30 g
  • Shredded emmental or mozzarella 150 g

Pantry

  • Sweet paprikaoften in the pantry 1 tsp
  • Oreganooften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Baguette 1

Allergens Shellfish, Lactose, Gluten

The step by step recipe

  1. Cook the sliced onion and diced peppers in the butter over medium heat. 8 min

    Cook them gently, the peppers should turn soft without browning too much.

  2. Add the chopped garlic, diced tomatoes, paprika, oregano, salt and pepper, and let it reduce into a thick sauce. 10 min

    Avoid too much liquid, otherwise the cheese won't brown properly on top.

  3. Add the raw shrimp and stir for a minute to coat them in the sauce.

    Don't cook them through at this stage, they'll finish in the oven.

  4. Divide the mixture among individual baking dishes or one large dish, top with cheese, and broil at 220°C. 8 min

    Watch it closely, it goes from golden to burnt fast.

  5. Scatter with chopped parsley and serve with the baguette, sliced.

    Dip the bread straight into the sauce, it's the best part.

Our tips to get it right

  • Peel the shrimp fully and remove the dark vein along the back if it hasn't been done already, otherwise the texture turns unpleasant.
  • Dice the tomatoes and peppers evenly so the sauce reduces at the same rate and everything finishes cooking together.
  • If you're using individual baking dishes, spread the cheese in a thin, even layer so it browns all over without burning at the edges.

The variations

  • Swap the shrimp for chunks of firm white fish like cod, adjusting the oven time based on the thickness of the pieces.
  • For a vegetarian version, replace the shrimp with cooked chickpeas or diced grilled eggplant.
  • For a faster version, use a store-bought tomato sauce and just add quickly seared peppers before continuing with the recipe.

What to serve it with

  • Fresh bread or toasted baguette
  • Green salad with lemon
  • Sparkling water with lemon

Storage

The dish keeps for 2 days in the fridge in a sealed container. Freezing isn't recommended, since shrimp and melted cheese lose their texture once thawed. Reheat gently in the oven or a skillet over low heat so the shrimp don't overcook.

Questions about this dish

Can you use frozen shrimp?

Yes, just thaw them fully and pat them dry before adding them to the sauce. Otherwise they release too much water and the sauce won't thicken properly.

Can you make the sauce ahead of time?

Yes, you can make the tomato and pepper sauce a day ahead and keep it in the fridge. Just reheat it, stir in the raw shrimp, then finish in the oven right before serving.

What cheese can replace emmental or mozzarella?

Kashkaval or a young gouda melt in a similar way and work well here. Avoid very strong cheeses, since they can overpower the shrimp.

How do you adapt this recipe for kids?

Cut back on the sweet paprika or leave it out, the dish still tastes great thanks to the oregano and tomatoes. You can also cut the shrimp into smaller pieces for younger kids.

How long does it take to make a Turkish shrimp casserole with bread?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Turkish shrimp casserole with bread?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Turkish shrimp casserole with bread cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose, gluten. Always check the labels of the products you buy.

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