Thursday, April 16, 2009

Ouzo-Spiked Shrimp

This is a great "what the heck's the dinner tonight?" dish. Everything you need to make it comes from the freezer or kitchen cabinet, if you've got a little fresh greenery for garnish, all the better!

Ouzo-Spiked Shrimp
Serves 4
Recipe notes: I used ouzo to deglaze the pan and add a fennel flavor to the dish, but you can use white wine, rum, tequila or dry vermouth instead.

If you prefer, you can leave out the chickpeas and double the amount of shrimp.
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1/4 cup ouzo
  • 1 28 oz. can of plum tomatoes, tomatoes chopped or torn into pieces
  • 1 15 oz. can chickpeas, drained
  • 2 tablespoons capers
  • 1/2 pound of shrimp
  • minced herb for garnish, optional
In a large skillet, over medium-high heat saute the onion and garlic with a little olive oil until softened and a barely golden. Deglaze the pan with the ouzo, scraping any bits off the bottom of the pan. Let the alcohol boil off until the pan is almost dry.

Add the tomatoes to the pan. Bring to a simmer and let simmer until a little thickened. Taste for seasoning and add salt or pepper as needed.

Stir the chickpeas, capers and shrimp into the pan. Simmer until the beans are warmed and the shrimp are cooked through.

Serve with rice, pasta or a big hunk of fresh bread.

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