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Pan-Fried Shrimp with Lemon and Ouzo
© Frances Janisch

Pan-Fried Shrimp with Lemon and Ouzo

  • ACTIVE: 10 MIN
  • TOTAL TIME: 10 MIN plus 2 hr marinating
  • FAST
  1. 1/2 cup ouzo
  2. 1/4 cup fresh lemon juice
  3. 1/2 teaspoon cayenne pepper
  4. 1 1/2 pounds large shrimp in the shell or shelled
  5. 3 tablespoons extra-virgin olive oil
  6. Salt
  1. In a large, shallow dish, combine the ouzo, lemon juice and cayenne. Add the shrimp and toss to coat thoroughly. Cover and refrigerate for at least 1 1/2 hours or for up to 2 hours.
  2. Dry the shrimp. In a large skillet, heat 1 1/2 tablespoons of the oil until shimmering. Add half of the shrimp and cook over high heat, stirring, until golden and just cooked, 2 minutes. Season with salt and transfer to a platter. Repeat with the remaining oil and shrimp. Serve hot or warm.

Suggested Pairing

A light-bodied, southern Mediterranean white with a hint of lemon will echo the lightness of the shrimp.



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