Prep 2 hrs
Cook 6 mins
Serve with a light-bodied, southern Mediterranean white with a hint of lemon, like the 2002 Domaine Mercouri Folol Mercouri Korakohori Ilias from Greece. Originally from "Food & Wine" 9/04
- 1⁄2 cup ouzo
- 1⁄4 cup fresh lemon juice
- 1⁄2 teaspoon cayenne pepper
- 1 1⁄2 lbs large shrimp, shelled
- 3 tablespoons extra virgin olive oil
- In a large, shallow dish, combine ouzo, lemon juice and cayenne.
- Add the shrimp and toss to coat thoroughly.
- Cover and refrigerate for at least 1 1/2 hours or for up to 2 hours.
- Dry the shrimp.
- In a large skillet, heat 1 1/2 tablespoons of the oil until shimmering.
- Add half of the shrimp and cook over high heat, stirring, until golden and just cooked (2 minutes).
- Season with salt and transfer to a platter.
- Repeat with the remaining oil and shrimp.
- Serve hot or warm.
I really like ouzo so this recipe intrigued me. Ultimately, it came out a bit bland. The flavors are very subtle, especially since you don't cook the shrimp in the marinade. I don't know if a longer marinade time would work because even after an hour, the acidity of the lemon seemed to be doing a number on the shrimp. I liked the anise and lemon combo, and liked the pan frying method as it gave the shrimp a really nice texture and flavor...it just needed a little something more. Maybe a butter/ouzo sauce or something. Thanks for sharing this recipe.