Ouzo Shrimp Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
• Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
• Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Add onions and garlic and sauté for 5 minutes, stirring occasionally until the onions are tender but not browned.
• Stir in tomatoes,parsley,oregano,salt, pepper, and sugar.
• Simmer, uncovered,over low heat for 30 minutes, stirring occasionally.
• *Can be made ahead to this point. Cover and refrigerate up to 24 hours.
• In a large bowl, combine shrimp and lemon juice and toss until well coated; set aside.
• In a medium saucepan heat 2 quarts of water to boiling.
• Drain shrimp and drop into boiling water.
• Return water to a boil (shrimp should just be turning pink); drain shrimp.
• Place shrimp in a bowl and pour ouzo over them.
• *Can be prepared ahead to this point. Cover and refrigerate up to 12 hours.
• In a large skillet heat the tomato sauce.
• Add cooked shrimp and ouzo; continue cooking just until shrimp are heated through.
• Transfer to individual ramekins or dishes, sprinkle with cheese, and serve immediately.

Steps:

• 1. Using a sharp paring knife, remove the threadlike vein from the shrimp. Wash, drain, sprinkle with lemon juice, and set aside in the refrigerator until ready to use.
• 2. Heat 2 tablespoons of the butter in a large skillet. When the butter stops bubbling, add the onion and cook over medium-low heat until very soft, or 10 to 12 minutes. Add the garlic and stir for a minute or so. While the onion is cooking, pulverize the tomatoes in a food processor until smooth. Add them to the skillet. Simmer for about 4 minutes, or until the shrimp firm up and turn pink. Add the cream, season with salt and pepper, and stir well but gently to combine. Just before removing from heat, add the last dab of butter. Serve hot.
• Additional tip from Peter Spyropoulos, executive chef/owner of En Plo restaurant in New York City:
• • Look for an ouzo with a strong anise flavor, such as Boutari, available in many liquor stores.

Steps:

• 1. Using a sharp paring knife, remove the threadlike vein from the shrimp. Wash, drain, sprinkle with lemon juice, and set aside in the refrigerator until ready to use.
• 2. Heat 2 tablespoons of the butter in a large skillet. When the butter stops bubbling, add the onion and cook over medium-low heat until very soft, or 10 to 12 minutes. Add the garlic and stir for a minute or so. While the onion is cooking, pulverize the tomatoes in a food processor until smooth. Add them to the skillet. Cook the tomato-onion mixture over medium heat until thick, about 8 minutes. Add the ouzo and let simmer for another 3 minutes. Drain the shrimp and add them to the skillet. Simmer for about 4 minutes, or until the shrimp firm up and turn pink. Add the cream, season with salt and pepper, and stir well but gently to combine. Just before removing from heat, add the last dab of butter. Serve hot.
• Additional tip from Peter Spyropoulos, executive chef/owner of En Plo restaurant in New York City:
• • Look for an ouzo with a strong anise flavor, such as Boutari, available in many liquor stores.

Steps:

• For the batter: Combine the beer, vodka and soda water in a medium bowl. Slowly whisk in the flour, paprika and baking soda. The batter should be fairly thick but also easy to stir. If a little loose, whisk in a little more flour. If too thick, add a splash of soda water. Do not overmix. Set aside on the counter for 15 to 20 minutes.
• For the yuzu dressing: In a medium bowl, whisk together the mayonnaise and yuzu juice. Whisk in the mustard, paprika and lemon zest and set aside.
• For the shrimp: Pour the oil into a heavy-bottomed pot. Heat the oil to 320 degrees F, using a deep-frying thermometer to monitor the temperature. Put a wire rack into a rimmed baking sheet.
• Arrange the Bibb lettuce in an overlapping circle in a large shallow serving bowl or platter.
• Once the oil reaches 320 degrees F, add the lemon slices and fry until crispy and lightly browned, 2 to 3 minutes. Transfer to the rack over the baking sheet with a slotted spoon. Fry the basil (take care as it can splatter when it hits the oil) until crispy, 1 to 2 minutes. Transfer to the same rack. Season with salt.
• Raise the oil temperature to 350 degrees F.
• Add the shrimp to the batter to coat. Transfer the shrimp to the oil in batches with a slotted spoon, holding the spoon just over the oil and carefully dropping them in one by one to prevent clumping and splashing. Fry each batch until golden brown, 2 to 3 minutes, then transfer them to the rack; raise the oil temperature back to 350 degrees F between batches.
• Drizzle the shrimp with some of the yuzu sauce and immediately spoon the shrimp into the center of the bowl of lettuce. Sprinkle with the fried lemon and basil leaves. Top with the remaining yuzu dressing to taste.

Steps:

• Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until just smoking. Meanwhile, pat the shrimp dry with paper towels and season with salt, pepper, and sugar. Add half of the shrimp to the skillet in a single layer and cook, without stirring, until the bottoms of the shrimp turn spotty brown, about 30 seconds. Off the heat, flip the shrimp over, then transfer to a medium bowl and repeat with 1 more tablespoon oil and the remaining shrimp.
• Add the remaining 2 tablespoons oil, onion, and 1/2 teaspoon salt to the skillet and cook over medium heat until the onion is softened, 5 to 7 minutes. Stir in the garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the tomatoes and 1/2 cup of their juice and cook until thickened slightly, about 2 minutes.
• Stir the reserved shrimp and accumulated juices and ouzo into the skillet. Ignite the ouzo and shake the skillet until the flames subside. Sprinkle with the feta and parsley before serving.
• To flambe on an electric stove, add the ouzo to the pan, wave a lit match over the pan until the ouzo ignites, and then shake the skillet.BE CAREFUL.

Steps:

• Pour tomatoes into mixing bowl.
• Squeeze into small pieces.
• Heat 4 tablespoons oil in heavy saucepan.
• Lightly saute onion and garlic.
• Add tomatoes, sugar, salt and pepper.
• Cook, uncovered, over medium heat until sauce is thickened.
• Heat butter and 2 tablespoons oil in large, heavy skillet.
• Saute shrimp over medium-high heat until pink.
• Add ouzo and cognac.
• Flame shrimp.
• Place in casserole or individual ramekins.
• Cover with the tomato sauce.
• Sprinkle with crumbled feta and parsley. (This much of preparation can be done ahead of time.)
• Bake in 425F oven 10 minutes or until well-heated and feta has melted.
• Serve with crusty bread and a salad.
• Freezes well. Defrost when ready to use. Bake, covered, at 400F 10-15 minutes.

Steps:

• Combine water and shrimp shells in heavy large pot (cover and refrigerate shrimp). Bring water with shells to boil. Reduce heat and simmer 20 minutes. Cover and remove from heat.
• Heat 2 tablespoons oil in large Dutch oven over low heat. Add leeks, fennel, bell pepper and shallots. Cover and cook until vegetables are tender, stirring occasionally, about 30 minutes.
• Uncover vegetables; add tomatoes and garlic and sauté until tomatoes soften and almost all liquid evaporates, about 8 minutes. Increase heat to medium. Add wine and boil 1 minute. Strain shrimp stock into vegetable mixture. Boil until mixture is reduced to 8 generous cups, about 1 hour 15 minutes.
• Puree half of soup in blender in batches. Combine with remaining soup. Season soup with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Season shrimp with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Add shrimp; sauté until cooked through, about 5 minutes. Add ouzo. Carefully ignite with lit match. Remove from heat; allow flames to subside.
• Ladle soup into bowls. Spoon some of shrimp and cooking liquid from skillet into each bowl. Garnish with fennel.

Steps:

• 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.

Steps:

• 1 To prepare the millet, bring the water, millet, bay leaf, and salt to a boil in a 2-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 5 to 10 minutes. Uncover, remove the bay leaf, and set aside to cool.
• 2 Meanwhile, make the saganaki. Heat the olive oil in a large Dutch oven or large heavy-bottomed saucepan over medium heat until it shimmers. Add the onion, garlic, chile, and salt; cook, stirring frequently, until the onion softens and turns light golden, about 5 minutes. Add the tomato paste and cook, stirring, until it darkens, about 1 minute. Add the tomatoes with their juices and the pepper; bring to a boil over medium-high heat. Decrease the heat to maintain a light boil and cook, uncovered, for 3 minutes.
• 3 Stir in the millet and green olives. Taste for salt and pepper and adjust (keeping in mind that olives and feta cheese can be quite salty). Remove the pot from the heat, sprinkle with the feta, and cover to allow the cheese to soften.
• 4 To prepare the shrimp, season them with salt and pepper. Heat the olive oil in a 12-inch skillet over high heat until it shimmers. Add the shrimp. Cook, undisturbed, until the shrimp turn golden, 1 to 2 minutes, and then flip them with a spatula and cook until they are just opaque throughout, 1 to 2 more minutes, depending on the size. Add the ouzo and cook until syrupy, about 30 seconds. Using a spatula, briskly remove the shrimp from the pan and arrange on top of the millet. Sprinkle with the parsley and serve at once.