Speedy Greek Sautéed Shrimp with Fennel, Dill & Ouzo

Finishing the dish: Speedy Greek Sautéed Shrimp with Fennel, Herbs & Ouzo

5 from 1 vote

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.

Prep Time15

Cook Time10

Total Time25

Course: Main Course, main course shrimp

Cuisine: Greek

Keyword: Greek Shrimp with Ouzo, Greek Shrimp with Ouzo and Dill, Speedy Greek Sautéed Shrimp

Servings: servings

Author: Karen Sheer a zest for life

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.

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