Drunken Shrimp a La Greque Recipe

Name: Drunken Shrimp a La Greque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tablespoons ouzo; 1 tablespoon brown sugar; 2 garlic cloves, chopped; 2 tablespoons orange juice; 1 ½ tablespoons extra virgin olive oil; ¾ cup couscous; 1 cup water; 2 teaspoons butter; 1 medium cantaloupe, peeled seeded and sliced; 1 red bell pepper, peeled, seeded and quartered; 1 teaspoon ouzo; salt & freshly ground black pepper; ½ cup basil leaves

Servings: persons

1 lb large shrimp, peeled and deveined
2 tablespoons ouzo
1 tablespoon brown sugar
2 garlic cloves, chopped
2 tablespoons orange juice
1 ½ tablespoons extra virgin olive oil
¾ cup couscous
1 cup water
2 teaspoons butter
1 medium cantaloupe, peeled seeded and sliced
1 red bell pepper, peeled, seeded and quartered
1 teaspoon ouzo
salt & freshly ground black pepper
½ cup basil leaves

1
Combine the two tablespoons of ouzo, tablespoon of brown sugar, chopped garlic orange juice and olive oil in a bowl.
2
add shrimp and toss.
3
Allow to marinate at least thirty minutes.
4
Bring water to a boil in a small saucepan.
5
Add couscous and butter, cover pan and remove from heat.
6
Let stand five minutes.
7
Heat a grill pan (or a George Forman type grill).
8
Grill cantelope slices and peeled red pepper quarters briefly.
9
Dice cantelope and red pepper and add to couscous.
10
Stir the teaspoon of ouzo into the couscous and season with salt and pepper to taste.
11
Cover and let sit so flavors can blend.
12
Heat a saucepan large enough to hold the shrimp in a single layer (or cook the shrimp in batches) over high heat.
13
When the pan is hot, add the shrimp and the marinade.
14
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.
15
Do not overcook the shrimp.
16
Place the shrimp in a bowl with any remaining pan liquid .
17
Prepare each of four plates as follows:.
18
Place basil leaves around the plate.
19
Lightly pack the couscous/fruit/pepper mixture in a custard cup or ramekin and invert in the center of the plate.
20
Place the shrimps around the mound of couscous.
21
Enjoy!

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb large shrimp, peeled and deveined, 2 tablespoons ouzo, 1 tablespoon brown sugar, 2 garlic cloves, chopped, and more.

Yes, Drunken Shrimp a La Greque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Drunken Shrimp a La Greque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions