I love shrimp, they are affordable, sustainable, plenty, easy to prepare and cook and most importantly, they are delicious!
Sometimes I butterfly them like this instance so that they can absorb all the flavours of this Ouzo-forward sauce.
Although this dish is baked, you could adapt by placing in aluminum pan and baking in your gas grill using the indirect heat method.
It goes without saying that crusty bread should be served alongside this dish. Watch this platter of shrimp vanish!
Baked Ouzo Shrimp
(serves 4-6)
2 pounds large shrimp (shelled and deveined)
2 Tbsp. extra-virgin olive oil
2 Tbsp. Ouzo
sea salt and fresh ground black pepper
1 stick unsalted butter, room temp.
4 cloves minced garlic
¼ cup grated onion
1/2 cup finely chopped fresh parsley
1/4 tsp. dried Greek oregano
¼ tsp chilli flakes
1 teaspoon lemon zest
juice of 1/2 lemon
Lemon wedges, for serving
Preheat the oven to 450 degrees
- If your shrimp aren’t butterflied. Make a top slit across the back of the prawns all the way to the end of the tail.
- Place the shrimp in a bowl with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper and toss gently. Allow to sit at room temperature.
- Make the butter and garlic mixture: in a small bowl, mash the softened butter with the garlic, onion, parsley, oregano, chilli flakes, lemon zest, lemon juice,, ½ teaspoon salt, and ¼ teaspoon pepper until combined.
- Begin from the outer edge of a 14-inch glass dish, arrange the shrimp in a single layer with the tails curling up.
- Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly. Serve with lemon wedges.
