Turkish cuisine · Fish & Seafood

Karides Tava

Shrimp pan-fried with butter, garlic, tomatoes and chili peppers, for scooping up with flatbread.

Ingredients · for 4 servings

• 600 g raw shrimp (peeled)
• 60 g butter
• 3 tbsp olive oil
• 5 garlic cloves
• 3 tomatoes
• 2 green pointed peppers
• 1 red chili pepper
• 1 tsp Aleppo pepper
• 1/2 bunch parsley
• 1 lemon
• 1 flatbread
• 1 tsp salt

Instructions

1. Rinse the shrimp, pat dry and remove the dark vein along the back; cut the garlic into thin slices, the pointed peppers into rings and the chili into fine rings.
2. Score the tomatoes crosswise, pour boiling water over them for 30 sec., peel and cut into small cubes.
3. Heat the olive oil in a pan, fry the peppers and chili for 3–4 min., then add the garlic and let it cook for 30 sec. without browning.
4. Add the tomatoes and salt and simmer uncovered for 6–8 min. until the sauce is thick and the oil separates at the edge.
5. Raise the heat, stir in the shrimp and butter and cook for just 3–4 min. until the shrimp are pink throughout and curl into a C shape – any longer and they turn rubbery.
6. Sprinkle with Aleppo pepper and chopped parsley, drizzle with lemon juice and serve straight from the pan with warm flatbread.