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Shrimp with Ouzo, Orange and Oregano

Shrimp with Ouzo, Orange and Oregano

  • Makes
    4-6 servings
  • Cook Time
    40 minutes
  • Rating

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.

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.

Ingredients
  • 1½

    pounds extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined and patted dry

  • Kosher salt and ground black pepper

  • 5

    tablespoons extra-virgin olive oil, divided

  • 2

    medium shallots, halved and thinly sliced

  • 1

    pint grape tomatoes, halved

  • ½

    yellow, orange or red bell pepper, stemmed, seeded and chopped

  • ⅓

    cup ouzo (see headnote)

  • 1

    teaspoon grated orange zest, plus ⅔ cup orange juice

  • 2

    tablespoons salted butter, cut into 2 pieces

  • 3

    tablespoons fresh oregano, chopped

Step 1

Season 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.

Step 2

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the shallots, tomatoes and bell pepper, then cook, stirring occasionally, until the shallots and tomatoes soften, 4 to 5 minutes. Remove the pan from the heat and add the ouzo.

Return to medium-high and cook, scraping up any browned bits, until the liquid is reduced and syrupy, 1 to 2 minutes. Add the orange juice, bring to a simmer and cook, stirring, until once again reduced and syrupy, 4 to 5 minutes.

Step 3

Reduce to medium-low and return the shrimp with any accumulated juices to the pan. Cover and cook until the shrimp are opaque throughout, 3 to 4 minutes.

Off heat, add the butter and stir until melted, then stir in the orange zest and oregano. Taste and season with salt and pepper, then transfer to a serving dish.