Karidesli Patates Yemeği (Shrimp and Potato Dish)
Experience the delightful fusion of shrimp and potatoes in this comforting Turkish dish tonight.
Start by peeling and cutting the potatoes into bite-sized cubes. Soak them in water to remove excess starch for about 10 minutes.
While the potatoes are soaking, chop the onion, bell pepper, and tomatoes into small pieces.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Next, add the bell pepper and sauté for about 3 minutes, until slightly soft.
Drain the potatoes and add them to the skillet, stirring well to coat them with the oil and mix with the vegetables.
Season the mixture with salt, black pepper, and paprika. Stir and cook for 10-15 minutes, until the potatoes begin to soften.
While the potatoes cook, if using frozen shrimp, let them thaw under running water. If using fresh shrimp, clean and devein them.
Once the potatoes are nearly cooked, add the shrimp to the skillet and cook for an additional 5-7 minutes, until the shrimp turn pink and are cooked through.
Finally, add the chopped tomatoes and juice of half a lemon. Stir and cook for another 2-3 minutes to let the flavors meld.
Taste and adjust seasoning with more salt and pepper if needed before serving.
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- Add peas or corn for a pop of color and sweetness.
- Try different spices like cumin or coriander for an exotic twist.
- Garnish with fresh parsley or dill for added freshness and aroma.
- Make sure the shrimp are fresh for the best flavor.
- Don’t overcrowd the pan; if necessary, cook in batches to ensure even cooking.
- Using seasonal vegetables can enhance the dish's flavor and nutritional value.
- fats: 12g
- fiber: 4g
- protein: 25g
- calories: 320
- carbohydrates: 30g
Shrimp are a great source of protein and low in calories, while potatoes provide carbohydrates and essential vitamins. Together, they create a balanced dish.
