Shrimp Guvec

High in protein and light on cheese, this baked casserole provides authentic rich seafood flavor without excessive calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (1.3 lbs) raw shrimp, peeled and deveined · 426 kcal in the whole recipe
• 250 g (9 oz) mushrooms, sliced · 55 kcal in the whole recipe
• 2 medium tomatoes (260 g), diced · 47 kcal in the whole recipe
• 2 green peppers (100 g), chopped · 20 kcal in the whole recipe
• 1 medium onion (110 g), finely chopped · 44 kcal in the whole recipe
• 4 cloves garlic (12 g), minced · 18 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• 80 g (2.8 oz) kashar cheese, grated · 304 kcal in the whole recipe
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp red pepper flakes
• 1 tsp dried oregano

Method

1. Heat olive oil in a skillet over medium heat, then saute the chopped onion, garlic, and green peppers for 3-4 minutes.

   

2. Add the sliced mushrooms, diced tomatoes, tomato paste, salt, black pepper, and red pepper flakes, cooking until the tomatoes soften.

   

3. Stir in the raw shrimp and dried oregano, cooking for just 2-3 minutes until the shrimp turn pink.

   

4. Divide the mixture evenly into 4 individual clay ramekins or a single baking dish, then top with grated kashar cheese.

   

5. Bake in a preheated oven at 200°C (400°F) for 10-12 minutes until the cheese is melted and golden brown.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.