Shrimp Casserole

A Turkish meze-house classic: shrimp with mushrooms, tomato and pepper in butter, topped with kashar cheese and baked until bubbling. Served hot in clay pots; a high-protein main.

Ingredients

• 600 g shrimp (peeled and deveined)
• 60 g (4 tbsp) butter
• 250 g (2 medium) tomatoes
• 100 g green pepper
• 150 g mushrooms
• 20 g (5-6 cloves) garlic
• 150 g grated kashar cheese
• 3 g (1½ tsp) red pepper flakes
• 6 g (1 tsp) salt
• 2 g (1 tsp) black pepper

Instructions

1. 1

   Preheat the oven to 200 °C. Dice the tomatoes, finely chop the pepper, slice the mushrooms and mince the garlic.

2. 2

   Melt half the butter in a large skillet; sauté the mushrooms over high heat for 5-6 minutes until their liquid evaporates, add the pepper and cook 2 more minutes.

3. 3

   Add the remaining butter and the garlic and cook for 1 minute; add the tomatoes, red pepper flakes, salt and black pepper and simmer for 5 minutes until the sauce thickens.

4. 4

   Add the shrimp and cook just until pink, about 2 minutes; don't overcook, they will finish in the oven.

5. 5

   Divide the mixture among 4 small clay pots or one baking dish and scatter the kashar cheese on top.

6. 6

   Bake at 200 °C for 10-12 minutes until the cheese melts and browns in spots; serve hot.

Nutrition

Per serving