Lightly adapted from an original recipe by Ayla Clulee at Cooking Georgous. Visit her blog for an amazing collection of authentic Turkish and Mediterranean recipes.
This dish simply hits all of the Mediterranean senses. It's like Nonna's cooking a Sunday dinner. Add some hot Italian bread and a good red wine and everyone at your table will be smiling in the midst of six different conversations. LOL Enjoy!
Ingredients:
- 24 oz large shrimp - peeled and deveined
- 3½ tbsp salted butter - 1½ tbsp + 2 tbsp separately
- 3 cups sliced button mushrooms
- 1 bell pepper - yellow or orange - cut in half, seeded and sliced
- 3 cloves garlic - smash minced
- 5 medium chopped tomatoes
- 1/4 - 1/2 tsp crushed Aleppo pepper - optional
- 1/4 - 1/2 tsp freshly ground black pepper
- 1 teaspoon salt
- 1/4 tsp dried thyme
- 2 cups grated whole milk mozzarella - or another favorite cheese that melts well
Preparation:
Preheat the oven to 400° F.
Melt 1½ tbsp of butter in a frying pan and sauté
the mushrooms on medium high heat for a few minutes, until they are slightly softened.
Add the peppers and garlic, and sauté for a couple more
minutes.
Stir in the garlic then add the tomatoes, Aleppo, black
pepper, and salt. Stir to combine then gently cook on low heat for 6-7 minutes.
Take the pan from the heat and add the shrimp, give it a
stir.
Spoon the mixture into a baking dish and sprinkle on the cheese and thyme. Cut 2 tbsp of butter into cubes and spread them over the cheese.
Cook in the preheated oven for 10-12 minutes or until the
cheese on the top is melted and the shrimp are cooked through.
Blessed be… and happy cooking!