Ouzo Shrimp: A Taste of the Aegean

There are certain dishes that, with just one sniff, can transport me back to sun-drenched islands and bustling tavernas. Ouzo Shrimp is one of those magical plates for me. I still recall the first time I tasted it, a revelation at a Greek-themed dinner party thrown by dear friends. The air was alive with laughter and the clinking of glasses, and then came the aroma from the kitchen – a tantalizing blend of sweet tomatoes, pungent garlic, and that unmistakable anise whisper of ouzo. It was an appetizer that demanded attention, a prelude to a feast that felt both sophisticated and wonderfully rustic. This dish, with its vibrant flavors and comforting embrace, has since become a cherished part of my repertoire, always met with delighted murmurs and requests for the recipe.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8
• Yield: Serves 8 as a first course
• Dietary Type: Not specified (contains seafood and dairy)

Ingredients

For a truly authentic and memorable Ouzo Shrimp, sourcing quality ingredients is key. The richness of the olive oil, the freshness of the parsley, and the bite of good feta cheese all play a crucial role in the final flavor profile.

• 1/4 cup olive oil
• 1 1/2 cups green onions, chopped (white and light green parts)
• 6 cloves garlic, crushed
• 3 (16-ounce) cans petite diced tomatoes
• 2/3 cup fresh parsley, chopped
• 2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon sugar
• 1 1/2 lbs fresh shrimp, shelled and deveined
• 2 tablespoons fresh lemon juice
• 1/3 cup ouzo
• 1/4 cup good quality feta cheese, crumbled

Equipment Needed

While Ouzo Shrimp doesn’t require an extensive arsenal of tools, a few key pieces will make the process smooth and enjoyable:

• A large, heavy-bottomed saucepan or Dutch oven for simmering the tomato sauce.
• A large bowl for marinating the shrimp.
• A medium saucepan for blanching the shrimp.
• A large skillet for bringing everything together.
• Individual ramekins or serving dishes.

Instructions

Crafting Ouzo Shrimp is a delightful journey of layering flavors and textures, culminating in a dish that is both simple and elegantly complex. Follow these steps to recreate this Aegean-inspired delight in your own kitchen.

1. Begin by heating the olive oil in a large saucepan over medium-high heat. This initial step is crucial for building the aromatic base of your sauce.

2. Add the chopped green onions and crushed garlic cloves to the heated oil. Sauté them for approximately 5 minutes, stirring occasionally. The goal here is to soften the onions and release the fragrant oils from the garlic until the onions are tender but not browned. Browning the garlic can lead to a bitter taste, so keep a watchful eye.

3. Next, stir in the petite diced tomatoes, chopped fresh parsley, dried oregano, salt, fresh ground pepper, and sugar. This combination of ingredients will form the vibrant and flavorful sauce.

4. Allow the mixture to simmer, uncovered, over low heat for 30 minutes. Stir occasionally to prevent sticking and to ensure the flavors meld beautifully. This slow simmer concentrates the tomato flavor and allows the herbs and spices to fully infuse the sauce.

   • Make-Ahead Tip: The tomato sauce base can be made ahead up to this point. Once cooled, cover it tightly and refrigerate for up to 24 hours. When ready to use, gently reheat before proceeding with the next steps.

5. While the sauce simmers, prepare the shrimp. In a large bowl, combine the shelled and deveined fresh shrimp with the fresh lemon juice. Toss them gently until they are well coated. Set this aside to allow the lemon juice to begin its subtle tenderizing effect.

6. In a medium saucepan, heat 2 quarts of water to a rolling boil. This step is for a quick blanching of the shrimp, which helps them retain their delicate texture.

7. Once the water is boiling, carefully drain the shrimp from the lemon juice and drop them into the boiling water.

8. Return the water to a boil. The shrimp should just be turning pink at this stage. This should only take a very short time, likely just a minute or two. Drain the shrimp immediately to prevent them from overcooking.

9. Place the blanched shrimp into a clean bowl and pour the ouzo over them. Gently toss to coat the shrimp.

   • Make-Ahead Tip: The shrimp can be prepared up to this point and the ouzo poured over them. Cover the bowl and refrigerate for up to 12 hours. The ouzo will continue to impart its distinctive flavor.

10. When you are ready to serve, heat the tomato sauce in a large skillet over medium heat.

11. Add the cooked shrimp (along with any remaining ouzo from the bowl) to the heated tomato sauce.

12. Continue cooking just until the shrimp are heated through. This should be a quick process, as the shrimp are already cooked. Overcooking will make them tough.

13. Transfer the Ouzo Shrimp mixture to individual ramekins or serving dishes.

14. Finally, sprinkle each serving generously with the crumbled feta cheese.

15. Serve immediately, allowing the warmth of the dish to slightly melt the feta and release its creamy, tangy essence.

Expert Tips & Tricks

• Shrimp Size Matters: While any size shrimp will work, using medium to large shrimp (16-20 count per pound) will provide a more satisfying bite and make them easier to handle.
• Ouzo Quality: The quality of your ouzo can make a difference. If you’re not familiar with ouzo, ask for recommendations at a well-stocked liquor store. A smoother, less harsh ouzo will integrate more harmoniously with the other flavors.
• Don’t Overcook the Shrimp: This is perhaps the most critical tip. Shrimp cook very quickly. Overcooked shrimp become rubbery and lose their delicate sweetness. The blanching step is brief, and the final heating in the sauce should only be long enough to warm them through.
• Feta Choice: Opt for a good quality block feta that you crumble yourself rather than pre-crumbled varieties. The flavor and texture are generally superior.
• Herb Freshness: While dried oregano is specified, using fresh oregano if available would lend an even brighter, more vibrant herbaceous note.

Serving & Storage Suggestions

Ouzo Shrimp is a stunning starter that shines when served hot, straight from the skillet. The rich, spiced tomato sauce clinging to plump shrimp, topped with the salty tang of feta, makes for an irresistible presentation. Serve it with crusty bread to soak up every last drop of that glorious sauce – it’s an absolute must!

Leftovers, if any, can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to store the shrimp and sauce together. To reheat, gently warm the mixture in a skillet over low heat or in the microwave until just heated through. Be very careful not to overcook the shrimp during reheating.

Nutritional Information

This is an estimated nutritional breakdown and can vary based on exact ingredient quantities and brands used.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	220 kcal
Calories from Fat	86 kcal
Total Fat	9.6 g	14%
Saturated Fat	2 g	9%
Cholesterol	133.8 mg	44%
Sodium	626.7 mg	26%
Total Carbohydrate	14.8 g	4%
Dietary Fiber	3.2 g	12%
Sugars	7.2 g	28%
Protein	20 g	40%

(Note: The % Daily Value is based on a 2,000 calorie diet. Individual daily values may be higher or lower depending on calorie needs.)

Variations & Substitutions

While the classic Ouzo Shrimp recipe is perfection as is, there’s always room for a personal touch.

• Spice It Up: For those who enjoy a little heat, add a pinch of red pepper flakes along with the dried oregano.
• Broader Seafood Appeal: You could certainly add other types of seafood like calamari rings or mussels to the sauce, adjusting cooking times as needed.
• Vegetarian Option: While this would fundamentally change the dish, for a purely vegetarian appetizer, you could substitute the shrimp with large, firm-fleshed mushrooms like king oyster mushrooms, sliced thickly.
• Ouzo Alternative: If ouzo is unavailable or not to your preference, a dry pastis or even a splash of anise-flavored liqueur could be used, though the flavor profile will subtly shift.

FAQs

Q: Can I make the tomato sauce for Ouzo Shrimp ahead of time?
A: Absolutely! The tomato sauce base can be prepared up to 24 hours in advance. Simply cool it, cover, and refrigerate. Reheat gently before proceeding with the recipe.

Q: How do I know when the shrimp are cooked?
A: Shrimp cook very quickly. They are done when they turn opaque pink and their tails curl into a “C” shape. Avoid letting them curl into a tight “O” shape, as this indicates overcooking.

Q: Is feta cheese essential for this dish?
A: Feta cheese adds a crucial salty, tangy counterpoint to the rich tomato sauce and aromatic ouzo. While you could omit it, the dish would lose a significant layer of its characteristic flavor.

Q: Can I use frozen shrimp instead of fresh?
A: Yes, you can use frozen shrimp. Ensure they are fully thawed and patted dry before proceeding with the recipe to remove any excess moisture.

Q: What is the best way to serve Ouzo Shrimp?
A: Ouzo Shrimp is best served hot, immediately after preparation. Crusty bread is highly recommended for dipping into the flavorful sauce.

Final Thoughts

Ouzo Shrimp is more than just a recipe; it’s an invitation to savor the vibrant spirit of Greek cuisine. It’s a dish that speaks of warmth, hospitality, and the simple pleasure of sharing good food with loved ones. I encourage you to try this recipe, to let its fragrant steam fill your kitchen, and to experience the delightful dance of flavors it offers. Whether you’re hosting a gathering or simply treating yourself to something special, Ouzo Shrimp is sure to impress. Serve it with a chilled glass of Assyrtiko or a crisp Retsina, and let the magic unfold. I’d be delighted to hear about your culinary adventures with this gem!