Drunken Shrimp A La Greque
This dish is so easy and so good. it can be served warm or at room temperature. it can be made ahead, refrigerated, and then brought to room temperature before serving. it's a lovely appetizer or it can be served as a main dish. the grilling of the melon and the pepper can be omitted, but the carmelization that happens in the grilling really adds a dimension to the flavor.
Steps
Combine the two tablespoons of ouzo , tablespoon of brown sugar , chopped garlic orange juice and olive oil in a bowl.
Add shrimp and toss.
Allow to marinate at least thirty minutes.
Bring water to a boil in a small saucepan.
Add couscous and butter , cover pan and remove from heat.
Let stand five minutes.
Heat a grill pan.
Grill cantelope slices and peeled red pepper quarters briefly.
Dice cantelope and red pepper and add to couscous.
Stir the teaspoon of ouzo into the couscous and season with salt and pepper to taste.
Cover and let sit so flavors can blend.
Heat a saucepan large enough to hold the shrimp in a single layer over high heat.
When the pan is hot , add the shrimp and the marinade.
Stir fry the shrimp until done --this should take only a few moments--the longer the shrimp marinates , the less tiome it will take to cook.
Do not overcook the shrimp.
Place the shrimp in a bowl with any remaining pan liquid.
Prepare each of four plates as follows:.
Place basi.
Ingredients
large shrimp, ouzo, brown sugar, garlic cloves, orange juice, extra virgin olive oil, couscous, water, butter, cantaloupe, red bell pepper, salt & freshly ground black pepper, basil leaves