Shrimp Flambéed with Ouzo

Shrimp Flambéed with Ouzo

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.

Ingredient Notes

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.

The Method

Shrimp being Seasoned
Shrimp being Seasoned

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.

Lemon Butter
Lemon Butter

Make the Butter Sauce by heating the Butter until melted and stirring in the Garlic Salt, Lemon juice and Scallion.

Grilling Shrimp
Grilling Shrimp

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.

Flambéing Shrimp
Flambéing Shrimp

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.

Finishing Shrimp Flambéed with Ouzo
Finishing Shrimp Flambéed with Ouzo

Finally, stir in the Butter mixture and cook for a minute longer. Serve immediately.

Your Recipe Card:

Shrimp Flambéed with Ouzo

Shrimp Flambéed with Ouzo are flamed with the classic Greek Anise liqueur and then finished Lemon Butter for an elegant Tapas style dish.
Prep Time15 mins
Cook Time20 mins
Course: Appetizer, Tapas
Cuisine: General
Keyword: Butter, Lemon Juice, Scallion, Shrimp, Ouzo
Servings: 2 as a Tapas
Author: John Thompson

Ingredients

  • 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

Instructions

  • 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.

1 Comment

  1. I always like an anise flavor with seafood, it seems like a perfect pairing so I would really enjoy your shrimp. Wishing you all the best in this New Year.

Comments, questions or suggestions most welcome!