Stovetop Shrimp Casserole Bowl

Name: Stovetop Shrimp Casserole Bowl
Ingredients: 1 tablespoon (14 g) ghee or butter; 1 tablespoon (14 g) ghee or butter; 1 cup (200 g) short-grain rice, rinsed and drained; 1 green cardamom pod; 1½ cups (355 ml) stock; 2 eggplants, cut into ¼-inch (6 mm) slices; 1 tablespoon (15 ml) olive oil for air-frying, or 1 cup (235 ml) frying oil (neutral, high smoke point oil) for pan-frying; 1 tablespoon (15 ml) olive oil for air-frying, or 1 cup (235 ml) frying oil (neutral, high smoke point oil) for pan-frying; 1 tablespoon (15 ml) olive oil for air-frying, or 1 cup (235 ml) frying oil (neutral, high smoke point oil) for pan-frying; 1 tablespoon (15 ml) olive oil; 1 pound (455 g) shrimp, peeled and deveined, size 26/30 or 21/25; 1 small onion, minced; 3 garlic cloves, minced; 1 cup canned tomatoes, (180 g) diced or (242 g) whole; ¼ teaspoon salt; ¼ teaspoon pepper; 1 teaspoon paprika; 1 teaspoon Aleppo pepper; Chili flakes, to taste; 1 tablespoon (4 g) fresh parsley leaves; Lemon wedges; Fresh green chilies, sliced; Chili flake garnish, optional

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This Stovetop Shrimp Casserole Bowl is a bold, flavorful dish made on the stove in minutes but with slow-cooking casserole flavors. Tender shrimp are cooked in a savory spiced tomato sauce and layered over a bed of buttered rice. Fried eggplant slices with tahini sauce add richness and depth. A drizzle of chili-garlic oil gives a gentle heat that wakes up the dish. It’s a comforting, satisfying bowl—simple yet full of punchy, layered tastes.

Ingredients

Fish course
Pescatarian

Ingredients

Method