Drunken Shrimp a La Greque

Submitted by Chef Kate

"This dish is so easy and so good. It can be served warm or at room temperature. It can be made ahead, refrigerated, and then brought to room temperature before serving. It's a lovely appetizer or it can be served as a main dish. The grilling of the melon and the pepper can be omitted, but the carmelization that happens in the grilling really adds a dimension to the flavor."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4

ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons ouzo
• 1 tablespoon brown sugar
• 2 garlic cloves, chopped
• 2 tablespoons orange juice
• 1 1⁄2 tablespoons extra virgin olive oil
• 3⁄4 cup couscous
• 1 cup water
• 2 teaspoons butter
• 1 medium cantaloupe, peeled seeded and sliced
• 1 red bell pepper, peeled, seeded and quartered
• 1 teaspoon ouzo
• salt & freshly ground black pepper
• 1⁄2 cup basil leaves

directions

1. Combine the two tablespoons of ouzo, tablespoon of brown sugar, chopped garlic orange juice and olive oil in a bowl.
2. add shrimp and toss.
3. Allow to marinate at least thirty minutes.
4. Bring water to a boil in a small saucepan.
5. Add couscous and butter, cover pan and remove from heat.
6. Let stand five minutes.
7. Heat a grill pan (or a George Forman type grill).
8. Grill cantelope slices and peeled red pepper quarters briefly.
9. Dice cantelope and red pepper and add to couscous.
10. Stir the teaspoon of ouzo into the couscous and season with salt and pepper to taste.
11. Cover and let sit so flavors can blend.
12. Heat a saucepan large enough to hold the shrimp in a single layer (or cook the shrimp in batches) over high heat.
13. When the pan is hot, add the shrimp and the marinade.
14. Stir fry the shrimp until done --this should take only a few moments--the longer the shrimp marinates, the less tiome it will take to cook.
15. Do not overcook the shrimp.
16. Place the shrimp in a bowl with any remaining pan liquid .
17. Prepare each of four plates as follows:.
18. Place basil leaves around the plate.
19. Lightly pack the couscous/fruit/pepper mixture in a custard cup or ramekin and invert in the center of the plate.
20. Place the shrimps around the mound of couscous.
21. Enjoy!

Reviews

[Recipe Reader]

Very nice flavors! This is a great summer dish. I love to find unusual dishes. Thanks so much!

 

[evelynathens]

Wow! This was phenomenol! I grilled the canteloupe and pepper as per Chef Kate's suggestion and we just loved everything about this. Left out the couscous this time as we had a lot of food going on today (father's day). Loved everything about this luscious appy.

 

[susie cooks]

forgot my stars!!! Sorry!

 

[PetsRus]

We loved the flavors of this dish. We had it as a main dish and it was for me also the first time I had grilled cantaloupe...but certainly not the last time because it was great! Used the ouzo. Thanks Kate for posting this unusual, but delicious, recipe!!

 

[ncmysteryshopper]

My roommates made this for dinner and had it as a main course. I ate it cold the next day for lunch and was so impressed! The flavors of this recipe were awesome....Also i have never had grilled cantelope and I agree it should not be ommitted. They used Sambuca instead of Ouzo. Thanks Chef!