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Greek · Starter
Shrimp Meze with Ouzo, Capers, and Orange
Quickly seared shrimp finished in an ouzo, orange and caper pan sauce, piled over a raw fennel and tangerine salad with dill. Light, sharp and fragrant with anise.
- YieldServes 4 to 6
- Hands-on30 min
- Total30 min
- Difficulty
Ingredients
Shrimp
- 75 mlextra-virgin olive oil, divided: 45 ml for the shrimp and sauce, 30 ml for the salad
- 450 gmedium shrimp, shell removed, deveined, heads and tails left on
- 3scallions, trimmed and chopped
- 3 clovesgarlic, cut into slivers
- 1fresh chile, seeded and cut into thin ringsoptional
- 2 tbspcapers, preferably Santorini, rinsed and drained
- 120 mlouzo
- 1orange, zest finely grated
- 2oranges, juiced and strained (about 150 ml)
- 1 tbsplemon juice, strained
- to tastesalt and black pepper
Salad
- 1small fennel bulb, trimmed and shaved paper-thin
- 2tangerines, peeled and separated into segments
- 2 tbspfresh dill, snipped
- 1 pinchcayenne
- to tastesea salt
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