Ingredients; (4 persons)

600gr drained net weight shrimp

1 tablespoon butter

1 pc onion

4 tomatoes

5 cloves garlic

2 red and green peppers

400 gr mushrooms

2 tablespoons olive oil

2 cups shredded stager/cheddar cheese

salt, black pepper powder, red pepper flakes




           In the ingredients section, I used the drained net weight description because head off, shells off, cleaned, frozen shrimp is sold with ice glazing about 50%. If you are doing this recipe after you purchased fresh shrimp, please note that whole shrimps has 50% wastage approximately. And if you buy big size shrimps, do not forget to remove the small intestine in the middle of the shrimp body after you cut in half lengthwise.


           We slice mushrooms and cook them in olive oil in a deep pan, until softened and water evaporated. Add salt and black pepper powder. We are scorching chopped onion and garlic until they are lightly browned in butter in another pan. After we add pepper and shrimp we cook for 7-8 minutes more. Then we add tomatoes which are peeled and diced cubes, salt, black pepper powder and red pepper flakes. We cook until we have light tomatoes water at the bottom and mix with mushrooms. We share out our mixture to our stews and cover them with grated stager cheese.


       We cook these stews at 170 degree oven until cheese melted and toasted and then we serve them hot. You can decorate your plate with parsley and dill. If you divide a bay leaf to 4 equal parts and put them to bottom of the casseroles you get a pleasant aroma.

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