Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 2 cups of canned artichoke hearts, drained and chopped
- 2 red bell peppers, sliced
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/4 cup of white wine
- 1/2 cup of chicken broth
- 1 tablespoon of tomato paste
- 1 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- A large oven-safe casserole dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the sliced red bell peppers and cook for another 5 minutes until they are slightly softened.
4. Add the chopped artichoke hearts, tomato paste, paprika, cumin, salt, and black pepper. Stir to combine.
5. Add the white wine and chicken broth and bring to a simmer. Cook for 5 minutes until the sauce has thickened slightly.
6. Add the shrimp to the skillet and stir to coat them in the sauce.
7. Transfer the mixture to a large oven-safe casserole dish.
8. Bake in the preheated oven for 20-25 minutes until the shrimp are cooked through and the sauce is bubbly.
9. Sprinkle with chopped fresh parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 14g
Saturated Fat: 2g
Cholesterol: 172mg
Sodium: 763mg
Carbohydrates: 14g
Fiber: 5g
Sugar: 4g
Protein: 25g
Substitutions for ingredients:
- You can use fresh artichoke hearts instead of canned if you prefer.
- You can use yellow or orange bell peppers instead of red.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- Add some sliced mushrooms to the skillet when you sauté the onion and garlic.
- Use a mix of different seafood, such as scallops or mussels, instead of just shrimp.
- Add some chopped tomatoes to the skillet for a more tomato-based sauce.
Tips and tricks:
- Make sure to devein the shrimp before cooking them.
- If you want a spicier dish, add some red pepper flakes to the skillet when you add the other spices.
- Serve with some crusty bread to soak up the sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with some chopped parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side salad of mixed greens and a vinaigrette dressing.
- Serve with some roasted potatoes or rice.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted potatoes or rice
Troubleshooting advice:
- If the sauce is too thick, add a little more chicken broth to thin it out.
- If the shrimp are overcooked, reduce the baking time in the oven.
Food safety advice:
- Make sure to cook the shrimp until they are pink and opaque.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Karides Güveç is a traditional Turkish dish that is typically made with shrimp and a tomato-based sauce. It is often served with rice or bread.
Flavor profiles:
Savory, slightly spicy, and tangy.
Serving suggestions:
Serve with some crusty bread or rice to soak up the sauce.
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Region: Turkish