Yamba prawn goulash

Yamba prawn goulash

Karides güveç

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

If you have some small ovenproof terracotta pots, you can delight your guests with individual servings.

The Australian coastal town of Yamba is famous for its sweet prawns — both its small school prawns, and the medium–large ones we are using here.

Ingredients

Quantity Ingredient
60ml olive oil
1 onion, diced
3 garlic cloves, chopped
4 long green chillies, chopped
2 small green capsicums, chopped
500g tomatoes, peeled and chopped
1kg raw yamba prawns, peeled and deveined, leaving the tails intact
15g chopped flat-leaf parsley, plus extra to garnish
30g chopped dill
150g crumbled bulgarian feta

Method

  1. Preheat the oven to 180°C.
  2. Heat the olive oil in a flameproof casserole dish on the stove top. Add the onion and cook over medium heat for 5 minutes, until soft. Add the garlic and cook for a few minutes more.
  3. Stir in the chilli, capsicum and tomato. Season with sea salt and freshly ground black pepper and cook for another few minutes.
  4. Add the prawns, parsley and dill and cook for a final 2 minutes.
  5. Sprinkle the feta over the mixture, then transfer the dish to the oven and bake for 10 minutes.
  6. Garnish with extra parsley and serve immediately, with crusty bread.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
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mezze
snacks
bites
small
party
entertaining
tapas
entrees
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canapés
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