Are you crazy for shrimp? How about shrimp that's baked in it's own juices with vegetables, onions and garlic and then topped with melted cheese?
If this sounds like heaven to you, try this recipe for Turkish shrimp casserole cooked in a clay oven pot, or 'guvec' (goo-VECH'). You can find it in most Turkish restaurants serving seafood fare, and many cooks, like myself, opt to make it at home.
In Turkish cuisine, this juicy shrimp casserole is traditionally served steaming hot as an appetizer, or 'meze,' before a fish meal.
Of course, it's a pleasure to eat it the traditional way, but I actually like to serve it alone as a light main course meal, too. They key is to use fresh vegetables, plump fresh or frozen shrimp and lots of cheese.
In Turkey, grated fresh kashar cheese is a favorite, but you can substitute with other mild yellow cheeses like Gouda, Muenster or even low-fat mozarella or pizza cheese.
And don't forget to have lots of fresh bread with a good crust on hand for dipping in the juice. It's so flavorful, you won't want to waste a drop.
Photo © Elizabeth Taviloglu, 2013