Shrimp Casserole (Karides Guvec) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | 20 minutes | 35 minutes | ||||||||||
| INGREDIENTS: | ||
| 2 lbs fresh shrimp, shelled and cleaned | salt and ground black pepper | 2 Tbsp olive oil |
| 1 Spanish onion, chopped | 1 garlic clove, crushed | 2 fresh tomatoes, skinned and chopped |
| 1 green or red bell pepper, seeded and chopped | 1 hot chile, seeded and chopped | 1-1/4 cups shredded Cheddar cheese |
| 1 | Preheat a 425 F oven. Sprinkle the shrimp with a pinch of salt. Heat the oil in a saucepan and lightly brown the onion and garlic. Turn off the heat. |
| 2 | In a large bowl, mix the shrimp with the tomatoes, bell peppers, chile, and seasoning. Add the onion mixture. |
| 3 | Divide the mixture into portions, place in individual ovenproof dishes, and scatter over the Cheddar cheese. |
| 4 | Bake in the middle of the oven for 15 minutes, until cooked through and bubbling and golden on top. |