Crustacean
Aperitif
Dish
First course
Shrimp with Ouzo
By Ανώνυμο
This dish is of Cypriot origin.
15 min
Preparation
15 min
Cooking
30 min
Total
Average
Level
4
Servings
Ingredients
- 24 medium-sized shrimp
- 1 finely chopped onion or 3 spring onions
- 2/3 of a small coffee cup of ouzo
- 1/2 can of crushed tomatoes
- Salt, pepper
- 1 egg yolk
- Olive oil
- A little water
- 4 tablespoons of spreadable fresh cheese (such as cream cheese)
Preparation
1
Peel the shrimp and remove the black vein.
2
Sauté the onion in a drizzle of olive oil until tender. Add the shrimp and cook for a few minutes. Season with salt and pepper.
3
As soon as the shrimp turn pink, pour in a little water—just enough to partially cover them.
4
Let it simmer for 15 to 20 minutes.
5
Add the ouzo and the egg yolk, then continue cooking over low heat.
6
Once the alcohol has evaporated and the sauce has reduced slightly, stir in the chopped tomatoes. Cook for another 5 minutes.
7
Add the cream cheese and stir gently for 3 to 4 minutes, until the sauce is creamy and slightly thickened.
8
Serve these ouzo shrimp piping hot, accompanied by white rice. They can also be enjoyed on their own as a meze, to share as an appetizer or starter.
Related species
Crustacean
Common prawn
Palaemon serratus
Origin: Wild
Zones: (IV) North Sea, (VIId) Eastern English Channel, (VIIf) Bristol Channel, (VIIg) Northern Celtic Sea, (VIIh) Southern Celtic Sea, (VIII) Bay of Biscay
Alternative species
Crustacean
Crustacean
Deep-sea pink shrimp
Parapenaeus longirostris
Origin: Wild
Zones: (GSA3) Southern Alboran Sea, (GSA12) Northern Tunisia, (GSA13) Gulf of Hammamet, (GSA14) Gulf of Gabes, (GSA15) Malta, (GSA16) Southern Sicily