Shrimp Soup With Ouzo Recipes

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:

• 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:

• In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
• Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.

Steps:

• Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
• Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
• Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
• Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.

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:

• 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. 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.