Prepared by cooking shrimp in tomato sauce, sprinkling kashkaval cheese on top, and baking until golden, this casserole offers a filling dish that also looks great on guest tables. Served hot, the crispy texture of the cheese becomes the recipe's signature.
Sauté the onion in olive oil, add the garlic and stir for a few seconds; add grated tomato and tomato paste along with red pepper flakes and salt, and cook over low heat until thickened.
Add the cleaned shrimp to the sauce and cook, stirring, for 3-4 minutes until they change color.
Divide the mixture among individual casserole dishes and sprinkle generously with grated kaşar cheese.
Bake the casseroles in a preheated oven until the cheese is browned.
Important: Shrimp shouldn't be overcooked, its texture can turn rubbery — take it off the heat once it changes color and curls up. Allergen: contains shellfish and milk/dairy products (cheese).
If you switch the oven to a preheated grill mode for a few minutes before putting the casserole in, the cheese browns faster and more evenly.
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