I like having frozen shrimp on hand, it cooks quickly and with the addition, of simple basic Greek staples you have a complete meal. Combine with some carbs such as pasta, rice or orzo and you have a nice meal. Add a salad or some cooked vegetables and you are set.
Greeks often combine shrimp with feta (as I did here) but it also goes well with ouzo. For this recipe I added the olive oil and lemon (ladolemono) plus garlic and dill.
I use uncooked frozen peeled shrimp (not the pre-cooked ones). Shrimp are low in calories with a 3 ounce serving only about 100 calories, they are a good source of lowfat protein and are also a good source of iron, niacin and phosphorus.
For this I used what I had on hand which were the tiny shrimp but obviously you can use any size you wish.
I served this with some pasta, but if you have larger shrimp you could serve it on its own, accompanied with a vegetable dish.
If you use frozen, make sure they are defrosted and dry and strain them as much as you can wit a paper towel otherwise they will be soggy.
Lemon Garlic Shrimp with a Touch of Ouzo
- 1 pound shrimp (peeled) uncooked
- Juice from 1 lemon
- Zest from 1 lemon
- 3 tablespoons olive oil
- 1 shot ouzo (or you can try mastiha liquor)
- 1-2 tablespoon chopped fresh dill
- 4 garlic cloves minced
- Salt/Pepper to taste
- 1 pound spaghetti
1. Strain the shrimp well.
2. In a pan heat 2 tablespoons olive oil, sauté the shrimp for about 2 minutes.
3. Add the minced garlic and sauté until you can smell the garlic, about a ½ minute.
4. Add the lemon juice, the zest, the ouzo and the dill and cook for about 2 more minutes. Do not overcook. Add salt and pepper to taste.
5. Strain the spaghetti, making sure to save just just a bit of the pasta water. Put past back in the pot, add shrimp mixture and the rest of the olive oil (1 tablespoon). Mix well and serve.