(Milk Street Recipe)
1 1/2 – 2 pounds large shrimp, peeled (tails removed) deveined and patted dry
Kosher salt and ground pepper
5 tablespoons extra-virgin olive oil, divided
2 medium shallots, halved and thinly sliced or 3 scallions thinly sliced
1 pint (two cups) grape tomatoes, halved
1/2 yellow, orange or red bell pepper, stemmed, seeded and chopped
1/3 cup ouzo
1 teaspoon grated orange zest (I like to use about a tablespoon or zest from one medium orange)
2/3 cups orange juice
2 tablespoons salted butter, cut into two pieces
3 tablespoons fresh oregano, (minced)
Season the shrimp with salt and pepper. In a medium skillet over medium-high, heat 2 tablespoons of oil until shimmering.
Add half the shrimp in an even layer and cook until well-browned on the bottoms, about 3-5 minutes, then transfer to a large plate. Repeat using 2 tablespoons of the remaining oil and the remaining shrimp.
Prep the vegetables.
In the same skillet over medium-high, heat the remaining 1 tablespoon of oil until shimmering. Add the onion, tomatoes and bell pepper, then cook, stirring occasionally, until the onion and tomatoes soften, 4 to 5 minutes.
Remove the pan from the heat and add the ouzo.
Return to medium-high and cook, scraping up any browned bits, until the liquid is reduced and syrupy, 1 to 2 minutes. Add the orange juice, bring to a simmer and cook, stirring, until once again reduced and syrupy, 4 to 5 minutes.
Reduce to medium-low and return the shrimp with any accumulated juices to the pan. Cover and cook until the shrimp are opaque throughout, 3 to 4 minutes.
Remove from the heat, add the butter and stir until melted, then stir in the orange zest and oregano. Taste and season with salt and pepper, then transfer to a serving dish.
You can serve this over any pasta or rice or serve it on its own with a salad.
We used Orzo here and Farfalle in the video class. Both work well though I’m partial to the Farfalle. It seems to hold the sauce a little better.
This takes about 40 minutes after your shrimp is defrosted. Enjoy!