Ingredients

800g of medium or large shrimp (peeled and deveined); 1/4 cup of olive oil; 1 medium onion (finely chopped, optional); 3 cloves of garlic; 1 bell pepper (sliced); 1/4 cup of tomato paste; 2 cups of tomato (peeled and crashed); 1/2 cup of water or fish stock; 1 tsp of sugar; salt to taste; 1/2 tsp of black pepper; 1/2 tsp of paprika; 1/2 tsp of dried oregano (or basil); 1/2 cup of crumbled feta cheese or shredded kaşar or mozzarella cheese (optional); and fresh parsley for garnish; single-serve clay pots (as illustrated in Chapter 6, Fig.1i)

Preparation and Cooking

• In an oven-safe skillet or pan, heat the olive oil and add the chopped onions, minced garlic and chopped bell pepper and cook until they are softened and slightly golden.
• Then add the tomato paste and cook for 2-2 minutes and stir in the crushed tomatoes, water or fish stock, sugar, salt, black pepper, paprika, and dried oregano.
• Let the sauce to simmer for about 10 min until the flavours to meld and the sauce is slightly thickened.
• Preparing single-serve clay pots: Divide the sauce evenly among the single-serve clay pots, filling each pot about halfway and distribute the prawns evenly among the pots, pushing them down into the sauce. Then sprinkle the shredded mozzarella cheese or crumbled feta cheese on top of the shrimp and sauce in each pot.

• Transfer the small pots to the wood-fired oven and cook at a temperature of 160-200°C for 10-15 min in Area E or less in Area C. Monitor them for not to overcook.

• After cooking, carefully remove each small pot from the oven one by one on an insulated plate mat, and serve it hot, garnished with chopped parsley, with an accompanying cup of rice and a warm Turkish pide or loaf bread.

Hints and Comments

• Karides Güveç, or Shrimp/Prawn Casserole, is a delicious Turkish dish that combines the sea food with a rich tomato sauce and vegetables. Preparing it in a wood-fired oven adds a unique, smoky flavour to the dish.