Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 fennel bulb, thinly sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. tomato paste
- 1 cup canned diced tomatoes
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- 1 tsp. dried rosemary
- 1/2 cup white wine
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven-safe casserole dish or Dutch oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the sliced fennel and chopped onion and sauté until softened, about 5 minutes.
4. Add the minced garlic and cook for another minute.
5. Stir in the tomato paste, canned diced tomatoes, smoked paprika, dried oregano, and dried rosemary.
6. Pour in the white wine and bring to a simmer.
7. Add the peeled and deveined shrimp to the skillet and toss to coat in the sauce.
8. Transfer the shrimp and sauce to an oven-safe casserole dish or Dutch oven.
9. Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and cooked through.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 275
- Fat: 14g
- Carbohydrates: 10g
- Protein: 22g
- Fiber: 3g
- Sugar: 4g
- Sodium: 500mg
Substitutions for ingredients:
- If you don't have fennel, you can substitute with celery or leeks.
- If you don't have canned diced tomatoes, you can use fresh diced tomatoes or tomato sauce.
- If you don't have white wine, you can use chicken or vegetable broth.
Variations:
- Add sliced bell peppers or zucchini to the skillet for extra vegetables.
- Use fresh herbs instead of dried for a brighter flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to devein the shrimp before cooking for a cleaner presentation.
- Serve with crusty bread to soak up the flavorful sauce.
- If you don't have an oven-safe casserole dish or Dutch oven, you can transfer the shrimp and sauce to a baking dish before baking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Rice or quinoa
Troubleshooting advice:
- If the sauce is too thin, simmer on the stovetop for a few minutes to thicken.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illness.
Food history:
- Güveç is a traditional Turkish dish that is typically made with meat or vegetables cooked in a clay pot.
Flavor profiles:
- This dish has a savory, slightly sweet flavor from the fennel and tomato sauce, with a smoky and herbaceous note from the paprika and rosemary.
Serving suggestions:
- Serve as a main dish with a side salad or vegetable.
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Region: Turkish