Pan-Fried Shrimp with Lemon and Ouzo


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  • Servings: 6
  • Time(Other): plus 2 hr marinating

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  • 1/2 cup ouzo
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 pounds large shrimp in the shell or shelled
  • 3 tablespoons extra-virgin olive oil
  • Salt

How to make this recipe

  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.

Contributed By Photo © Frances Janisch Published September 2004

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