Garlic Butter Shrimp Casserole (Güveç)
This baked shrimp casserole layers sweet shrimp with garlicky butter, tender vegetables and a blanket of melted cheese. It comes bubbling out of the oven in under an hour, ideal as a warm meze or a light main course. Serve it straight from the dish with crusty bread for mopping.
- Prep time
- 20 min
- Cook time
- 30 min
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Easy
Instructions
-
1
Dice the onion, peppers and tomatoes, and finely mince the garlic. Melt the butter in a pan over medium heat.
-
2
Add the garlic to the melted butter and sauté for a few minutes, then stir in the onion.
-
3
Add the remaining vegetables and the shrimp, and cook briefly.
-
4
Stir in the bay leaves, tomato juice, lemon zest (or juice instead) and fresh thyme. Season with salt and black pepper.
-
5
Transfer the mixture to one large casserole dish or divide among small individual güveç pots.
-
6
Dot the top with a little butter and cover with the shredded cheese.
-
7
Bake in a preheated 350°F (180°C) oven until golden and bubbling. Garnish with mint leaves if you like, and serve hot.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Use small or jumbo shrimp, whichever you like — just keep the pieces large enough that they stay juicy while baking.
- Sauté the garlic in the butter before anything else goes in; it mellows the bite and builds the base flavor.
- Don't overcook the shrimp. They only need a few minutes in the pan before the oven finishes them, or they turn rubbery.
- A splash of shrimp stock (made from the shells and heads) or chicken stock deepens the seafood flavor.
- To make shrimp stock, rinse the shrimp well, twist off heads and shells, and blitz them in a food processor before simmering.
- Cook the vegetables until they release their juices first, then add the shrimp so it poaches gently rather than frying hard.
Serving suggestions
- Serve with crusty sourdough or cornbread to scoop up the sauce.
- Pair with a black-eyed pea salad or olive oil marinated artichokes for a full meze spread.
- Offer lemon wedges on the side to brighten each spoonful.
Substitutions
- Instead of kashar cheese: use mozzarella, Monterey Jack or low-moisture mozzarella for the same melt.
- Instead of banana peppers: use bell peppers or a mild green chili.
- Instead of fresh thyme: use 1 teaspoon dried thyme.
- Instead of tomato juice: use crushed tomatoes thinned with a little water.
- Instead of lemon zest: use fresh lemon juice.
Frequently asked questions
Can I use frozen shrimp?
Yes. Thaw them completely and pat dry first so they don't water down the casserole.
What is güveç?
It's a Turkish earthenware casserole pot, and also the name of dishes baked in it. Any small oven-safe dish works.
How do I know the shrimp are done?
They turn opaque and pink and curl into a loose C shape. Past that, they get tough quickly.
Can I make this ahead?
Assemble the vegetable base up to a day ahead, then add shrimp and cheese and bake just before serving.
What if I don't have individual clay pots?
One large baking dish works fine; just don't overcrowd it or the shrimp will steam instead of brown.
Reviews and questions
Average rating
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