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Shrimp with Ouzo, Orange and Oregano
In a recipe from “How to Cook a Lamb,” Michael Psilakis butter-braises snails with ouzo, a potent anise-flavored Greek spirit, along with bright, bracing citrus (both orange and lemon). We borrowed the ouzo-orange combination to make a delicious sauce for plump, briny-sweet shrimp, and we finish the dish with a little butter to round out the flavors. If you don’t have ouzo, substitute ½ teaspoon aniseed, lightly crushed, stirred into ⅓ cup vodka. Serve the shrimp with rice or orzo.
4-6
Servings
Tip
Don’t add the ouzo while the skillet is on the burner (if cooking with gas), as the alcohol may ignite. Either turn off the burner or slide the pan off the stovetop before pouring in the ouzo.
40 minutes
Ingredients
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1½
pounds extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined and patted dry
-
Kosher salt and ground black pepper
Directions
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01Season the shrimp with salt and pepper. In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add half the shrimp in an even layer and cook until well browned on the bottoms, about 3 minutes, then transfer to a large plate. Repeat, using 2 tablespoons of the remaining oil and the remaining shrimp.
Reviews
We love ouzo and I was excited about cooking with it. I only had 30-40/pound shrimp and it worked fine, with reduced cooking time, of course. I made this for a treat for my spouse (I'm not a shrimp eater). He absolutely loved it, so much so that he was still raving about it the next morning. I tasted the sauce - delicious and interesting! I ended up using less than 2 Tbsp of chopped fresh oregano and I think it was too much. Next time I will probably substitute a teaspoon dried instead. Pulling off and chopping all those tiny leaves was completely tedious. Other than that, this is a total winner!
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The sauce was very good. I dont know if it went with shrimp.