“Güveç” is a Turkish word meaning earthenware pot. The meat and vegetables get a great taste when cooked slowly in “güveç”. I bought these 4 small ones from Turkey. There are different sizes available.
1kg raw, peeled shrimp
1 onion, finely chopped
4-5 cloves of garlic, finely chopped
3 tbsp olive oil
2 green pepper, chopped
2 red peppers, chopped
sliced white mushroom (use as much as you want)
3-4 tomatoes, diced (if you will use canned diced tomato, put it in a blender)
1 -2 cups of grated mozzarella cheese
Salt and pepper
- Heat oil in a broad pot. Cook onion and garlic until soft.
- Add peppers. Stir for 2 minutes.
- Add mushroom. Cook until almost soft.
- Stir in tomato. If the tomatoes you are using are not very juicy, add some water to barely cover the vegetables and mushroom.
- Cover and cook for 5-8 minutes until tomato is cooked.
- Stir in shrimps. Cover and cook for 5-6 minutes. Not more!
- Divide it into individual oven safe soup bowls or souffle dishes, or put the whole stew in a big one. Bake at 180°C (350°F) for 15-20 minutes.
- After 20 minutes cover each with grated mozzarella and bake until golden brown.
- Serve with white rice.
Source: Almost Turkish Recipes