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
- 10 ounces (300 g) spaghetti
- Strain the shrimp well.
- In a pan heat 2 tablespoons olive oil, sauté the shrimp for about 2 minutes.
- Add the minced garlic and sauté until you can smell the garlic, about a ½ minute.
- 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.
- Boil spaghetti and strain, making sure to save just just a bit of the pasta water. Put pasta back in the pot, add shrimp mixture and the rest of the olive oil (1 tablespoon). Mix well and serve.
Photo by Elena Paravantes © All Rights Reserved