Speedy Greek Sautéed Shrimp with Fennel, Dill & Ouzo
Mar 14, 2024, Updated Nov 03, 2024
A wonderful shrimp sauté with a harmonious balance of flavors. Wonderful topped with Greek Feta Cheese, lots of Dill and Roasted Cherry Tomatoes on the Vine.
A Quick Sauté:
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Rub Shrimp with seasonings; set aside as you cook the vegetables
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Cook shrimps in EVOO until golden on both sides, but not cooked through
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Sauté Fennel until softened, then add the Scallions
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Deglaze the pan with Lemon Juice and Ouzo
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Add the Shrimps to the pan with the broth, simmer to combine the flavors – (the shrimps will finish cooking)
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Serve in a large bowl or individual bowls – adding the Dill and Feta; add a big drizzle of EVOO
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Garnish if you like with Roasted Cherry Tomatoes on the Vine and Blackened Lemon Slices
Fennel, Scallions, Extra Virgin Olive Oil, Ouzo, Garlic, Dill, Broth, Sicilian Oregano, Shrimp (see below) and
– Sichuan Chili Flakes (the ones I use) vividly red and aromatic, my go-to chili flake!
Add Optional Blackened Lemon Slices and Roasted Cherry Tomatoes on the Vine.
Method- Brush with extra virgin olive oil, season with kosher salt and freshly cracked black pepper
I made this dish at my recent Cooking Class in Greenwich CT: The Best of the Mediterranean
(see the menu)
Other Shrimp Recipes you will LOVE:
Spicy Citrus Chili Shrimp and What to Do With Them
Karen’s Quick Butterflied Shrimp & Garlic
Skillet Chili-Shrimp and Blackened Green Beans with Blood Orange Butter Sauce
Weeknight Lightened-Up Shrimp Scampi
Grilled Shrimp & Pineapple with Gingery-Miso Dressing
Shrimp with Charred Brocollini and Shiitake “Bacon” – Browned Butter Balsamic Drizzle
Enjoy this quick & flavorful Greek Shrimp Dish!
Let me know what you think!
Karen
Speedy Greek Sautéed Shrimp with Fennel, Dill & Ouzo
A wonderful shrimp sauté with a harmonious balance of flavors. Wonderful topped with Greek Feta Cheese, lots of Dill and Roasted Tomatoes on the Vine.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon chili flakes*
- 1/8 teaspoon freshly cracked black pepper
Saute:
- 3 tablespoons extra virgin olive oil, divided, plus more for drizzling at end
- 3/4 cup fresh fennel, sliced 1/3 inch thick
- 7 medium scallions , washed and dried
- 1 tablespoon garlic , peeled coarsely chopped
- 2 tablespoons fresh lemon juice
- 3 tablespoons Ouzo, a Greek anise-flavored liquor produced from grape must
- 3 tablespoons broth, vegetable or chicken
- 1/4 cup fresh dill, stemmed
- 3 ounces Greek feta cheese, large crumbles (optional)
- 1/4 teaspoon Greek or Sicilian dried oregano, (optional)
Instructions
Marinate Shrimp:
- Add shrimp to a bowl and add chili flakes and pepper; rub in. Set aside while you prep the remaining ingredients.
Sauté:
- Add 2 tablespoons evoo to a large nonstick, raise heat to medium- high. Add shrimp and do not move them. Turn over with tongs when nice and golden, about one minute. Turn heat down to medium and cook second side one minute - remove to a plate.
- Add 1 tablespoon evoo to the pan. Add sliced fennel and sauté over low-medium heat until softened, about 4 minutes.
- Cut root end off scallions, slice off dark greens and use for another recipe. Cut whites and light greens into 1" pieces.Add scallions and garlic to the pan and sauté until softened, about 3 minutes.
- Deglaze the pan by adding lemon juice and Ouzo. Add the shrimp from the plate with any accumulated juices - and the broth. Simmer over low heat to combine the flavors.
To serve:
- Add all to a large bowl and immediately add the dill and feta (if using.) Sprinkle with the optional oregano and serve.Add an extra big drizzle of good extra virgin olive oil. Taste for salt (feta I think is salty enough.)
Optional Garnishes:
- Roasted Cherry Tomatoes on the Vine (see recipe below)Blackened Lemon Slices (see recipe below)
Notes
Blackened Lemons: Cut lemon into 1/4 " round slices. Heat a stick proof skillet with 1/2 teaspoon neutral oil, set to medium heat. Add a sprinkle of sugar to each side of lemons. add to hot skillet and cook on both sides until caramelized.
Roasted Cherry Tomatoes on the Vine: add 2 bunches (about 18 small sized) to a fit lined (parchment) small baking sheet. Brush with EVOO and sprinkle with kosher salt and a grating of fresh pepper. Bake in preheated 350 degree oven until slightly golden, cooked and split for 10 - 12 minutes.
*Chili Flakes: I use Sichuan Chili flakes; vividly red and aromatic, my go-to chili flake.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 276kcalCarbohydrates: 7gProtein: 19gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 162mgSodium: 947mgPotassium: 324mgFiber: 1gSugar: 2gVitamin A: 868IUVitamin C: 13mgCalcium: 206mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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