Drunken Shrimp A La Greque Recipes

SPICY DRUNKEN SHRIMP

Steps:

• Stir beer, lemon juice, seafood seasoning, thyme, and hot pepper sauce together in a non-reactive saucepan; bring to a boil and add shrimp. Return liquid to a simmer and cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
• Remove pan from heat and let shrimp sit in liquid at least 5 minutes more before draining. Let shrimp cool until cool enough to touch.

DRUNKEN SHRIMP

Steps:

• Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
• Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

SHRIMP A LA GREQUE

Steps:

• Heat the broiler.
• Place the oil and garlic in a large, broiler-safe skillet over medium-high heat and saute 2 to 3 minutes or until the garlic begins to brown.
• Add the tomatoes and heat to boiling over high heat, stirring occasionally until the sauce thickens slightly.
• Stir in the shrimp and parsley and continue to cook just until the shrimp begin to curl.
• Sprinkle on the Feta.
• Place the skillet under the broiler and cook until the cheese is softened and browns slightly.

DRUNKEN SHRIMP A LA GREQUE

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 (or a George Forman type grill).
• 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 (or cook the shrimp in batches) 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 basil leaves around the plate.
• Lightly pack the couscous/fruit/pepper mixture in a custard cup or ramekin and invert in the center of the plate.
• Place the shrimps around the mound of couscous.
• Enjoy!