Shrimp Flambéed with Ouzo are flamed with the classic Greek Anise liqueur and then finished Lemon Butter for an elegant Tapas style dish.
This dish is designed to be served as part of a Tapas meal, but would also make a nice little appetiser for one. I created it after tasting a rather poor appetizer of Flambéed Sambuca Shrimp in Yellowknife and deciding I could do better. Here, large Shrimp are flamed with the classic Greek Anise liqueur known as Ouzo and finished with Scallions in a Lemon Butter Sauce. It is quick to prepare, tasty, and elegant.
If you have not tried Ouzo before, it is a Greek liqueur with an anise flavoring that makes most people think of Licorice. It is a bit like Italian Sambuca, or French Pernod, although, in my experience, it is a bit stronger in taste.
Licorice may not sound like something that would pair well with Shrimp, or any savory, but, once Flambéed, the stronger licorice flavours become less dominant and fade to a rich, background sweetness that works nicely.
It is probably hard to tell in the photographs here, but the Shrimp I am using all weight in at almost ¼ lb (approximately 100g). If not already, you will need to peel and devein them (leaving on the small tail shell). To prepare them, toss with the Salt and Pepper and set aside.
Make the Butter Sauce by heating the Butter until melted and stirring in the Garlic Salt, Lemon juice and Scallion.
This step is optional, but the flavor of the Shrimp if grill them for a minute or two over high heat to produce just a little charring, or grill marks.
Add just a little of the butter to a pan over high heat and toss in the shrimp. Stir for a moment or two, then add the Ouzo and set alight. Continue to stir until the flames have disappeared.
Finally, stir in the Butter mixture and cook for a minute longer. Serve immediately.
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Shrimp Flambéed with Ouzo
- 5 – 6 Large Shrimp
- 1/3 Cup Butter
- 2 Tbsp. Lemon Juice
- 1 Scallion sliced – Green part only
- 1 pinch Garlic Salt
- 3 Tbsp. Ouzo
- 1 pinch each of Salt and White Pepper
- Peel and Devein the Shrimp, if necessary, toss with Salt and White Pepper and set aside.
- Melt the butter and stir in the Garlic Salt, Lemon juice and Scallion.
- Briefly grill the Shrimp to produce nice grill marks.
- Add a little of the butter to a pan over high heat and stir-fry the shrimp for a minute or so.
- Add the Ouzo and set alight, stirring the Shrimp until the flames are extinguished.
- Add the Butter mix, cook for a moment or two longer and serve hot.