Shrimp with Ouzo, Orange and Oregano
- Makes4-6 servings
- Cook Time40 minutes
- 1
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.
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.
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