Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can of diced tomatoes (14.5 ounces)
- 1/2 cup of white wine
- 1/4 cup of chopped fresh dill
- 1 lemon, juiced and zested
- Salt and pepper to taste
Special equipment needed:
- A large oven-safe skillet or casserole dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large oven-safe skillet or casserole dish over medium heat.
3. Add the chopped onion and sauté for 3-4 minutes until softened.
4. Add the minced garlic and chopped red bell pepper and sauté for another 2-3 minutes.
5. Add the can of diced tomatoes and white wine to the skillet and stir to combine.
6. Add the peeled and deveined shrimp to the skillet and stir to coat with the tomato and wine mixture.
7. Sprinkle the chopped fresh dill over the top of the shrimp and tomato mixture.
8. Squeeze the juice of one lemon over the top of the shrimp and tomato mixture.
9. Grate the zest of the lemon over the top of the shrimp and tomato mixture.
10. Season the mixture with salt and pepper to taste.
11. Place the skillet or casserole dish in the preheated oven and bake for 15-20 minutes until the shrimp are cooked through and the sauce is bubbly.
12. Remove the skillet or casserole dish from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 8g
Saturated Fat: 1g
Cholesterol: 220mg
Sodium: 600mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 5g
Protein: 25g
Substitutions for ingredients:
- You can use canned or fresh diced tomatoes.
- You can use chicken or vegetable broth instead of white wine.
- You can use dried dill instead of fresh dill.
Variations:
- You can add other vegetables such as zucchini or mushrooms.
- You can use different herbs such as parsley or basil.
- You can add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to use an oven-safe skillet or casserole dish.
- Don't overcook the shrimp or they will become tough and rubbery.
- Serve with crusty bread to soak up the sauce.
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 dill on top.
Garnishes:
- Fresh dill sprigs
- Lemon wedges
Pairings:
- Crusty bread
- Rice pilaf
- Roasted vegetables
Suggested side dishes:
- Greek salad
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of cold water).
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
Food history:
- Karides Güveç is a traditional Turkish dish that is typically made with shrimp, tomatoes, and spices.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve as a main dish with a side salad or vegetable.
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Region: Turkish