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Donna R. Luis

Cheesy Turkish Baked Shrimp

A comforting Turkish-style baked shrimp dish featuring mushrooms, tomatoes, peppers, garlic, herbs, and tender shrimp beneath a rich layer of melted kasar or cheddar cheese. It is prepared on the stovetop before finishing in the oven for a bubbling, savory result.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Mediterranean, Turkish
Ingredients Equipment Method Notes

Ingredients
  

  • 21 oz 600 g shrimp, peeled and deveined
  • 3½ tablespoons butter divided into 1½ tablespoons (20 g) and 2 tablespoons (30 g)
  • 3 cups 250 g sliced button mushrooms or chestnut mushrooms
  • 2 –3 Turkish green chilies or 1 bell pepper halved, seeded, and sliced
  • 3 cloves garlic minced
  • 5 medium tomatoes chopped, approximately 1 lb (450 g)
  • ½ red chili chopped, or ½ teaspoon chili flakes, optional
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • ¼ teaspoon dried thyme
  • 2 cups 200 g grated kasar cheese or cheddar cheese

Equipment

  • Large frying pan
  • Wooden spoon or spatula
  • Oven dish, Güveç dish, or 4 individual ramekins
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Measuring cup

Method
 

  1. Preheat the Oven: Preheat a fan oven to 400°F (200°C).
  2. Sauté the Mushrooms: Melt 1½ tablespoons (20 g) of butter in a frying pan over high heat, then sauté the sliced mushrooms for a few minutes until they are slightly softened.
  3. Cook the Peppers: Add the sliced Turkish green chilies or bell pepper and sauté for a couple more minutes.
  4. Add the Garlic: Stir in the minced garlic and cook briefly with the vegetables.
  5. Build the Tomato Sauce: Add the chopped tomatoes, optional chopped red chili or chili flakes, freshly ground black pepper, and salt.
    Stir everything together and gently cook over low heat for 6–7 minutes.
  6. Add the Shrimp: Remove the pan from the heat, add the peeled and deveined shrimp, and stir gently until they are combined with the tomato mixture.
  7. Transfer to the Baking Dish: Spoon the shrimp mixture into an oven dish, Güveç dish, or four individual ramekins.
  8. Add the Cheese Topping: Sprinkle the grated kasar or cheddar cheese evenly over the shrimp mixture, then scatter the dried thyme over the top.
  9. Finish with Butter: Cut the remaining 2 tablespoons (30 g) of butter into small cubes and distribute them over the cheese.
  10. Bake the Shrimp: Place the dish in the preheated oven and bake for 10–12 minutes, or until the cheese has melted and the shrimp are cooked through.
  11. Check for Doneness: Avoid overcooking the shrimp, as they can become rubbery and lose their flavor.
    If using smaller shrimp, reduce the oven cooking time by a few minutes.

Notes

  • Avoid overcooking the shrimp, as they can become rubbery and lose their delicate flavor.
  • Smaller shrimp may require a few minutes less baking time.
  • If using frozen shrimp, thaw them completely and pat them dry before adding them to the tomato mixture to prevent excess liquid.
  • Button mushrooms or chestnut mushrooms both work well in this recipe.
  • Turkish green chilies can be replaced with a bell pepper as specified in the original recipe.
  • Kasar cheese or cheddar can be used for the topping. Mozzarella, Gouda, or Parmesan can also be substituted if desired.
  • Leftover Karides Güveç can be refrigerated in an airtight container for up to 2 days.
  • Reheat leftovers gently in a 350°F oven until warmed through.
  • Leftovers made with fresh, never-frozen shrimp can be frozen for up to 1 month. Do not refreeze cooked leftovers if the shrimp were previously frozen.
  • Since ovens vary, check the shrimp a minute or two before the cooking time ends, especially the first time you prepare the dish.