|
Ouzo Shrimp
Ingredients
1 pound large shrimp or prawns
Cooking Instructions
To prepare the shrimp, make a shallow cut lengthwise along the top of each (from the head to the tail).
Remove the vein and peel the shrimp down to the tail, leaving the tail on.
You can actually peel off the entire shell if you want, but I think that leaving the tail on makes the dish more attractive.
Rinse the shrimp and keep cool in the refrigerator until you are ready to use them.
Heat the olive oil over medium heat in a large pan.
Add the onion and cook for about 7 minutes, until the onion is soft and translucent.
Add the garlic and cook for just 1 minute longer.
Drain the canned tomatoes, reserving the juice in a bowl.
Chop the tomatoes coarsley and add to the pan along with the ouzo and half of the reserved tomato juice.
Cover the pan and simmer 5-10 minutes to allow the flavors to develop.
If it seems too dry, add more of the reserved tomato juice.
Season to taste with salt and pepper.
Add the shrimp to the simmering mixture.
Cook for about 7-8 minutes, stirring occasionally, until they are firm and display a uniform orange color, but are not overcooked.
Cut the basil leaves into thin slivers or tear into small pieces and add to the shrimp during the final minute of cooking.
Serve in small bowls with slices of bread on the side.
Makes 6 servings, about 4 shrimp each
>>Back to Ouzo Shrimp Main Page
|