Garides me Ouzo

Nutrition · per serving

Steps

1. 1

   If using wooden skewers, soak them briefly in water. Preheat a grill pan, barbecue, or heavy frying pan over high heat. Pat the prawns dry so they sear rather than steam.

   300 g raw peeled prawns
2. 2

   In a bowl, whisk together the ouzo, lemon zest, lemon juice, garlic, oregano, parsley, olive oil, salt, and black pepper.

   30 ml ouzo1 tsp lemon zest15 ml lemon juice2 cloves garlic, finely grated1 tsp dried oregano2 tbsp flat-leaf parsley, finely chopped20 ml extra-virgin olive oil1/2 tsp fine sea salt1/4 tsp black pepper
3. 3

   Add the prawns to the marinade and toss well to coat. Let them stand for 5 minutes only; the lemon will lightly season them without starting to cure the flesh. Thread the prawns onto skewers in a loose C-shape for even cooking.

   300 g raw peeled prawns
4. 4

   Brush the hot grill or pan with the remaining olive oil. Grill the skewers for 1 1/2 to 2 minutes per side, until the prawns turn opaque, pink, and just firm. Do not overcook; they should still feel slightly springy in the center.

   5 ml extra-virgin olive oil
5. 5

   Transfer to a plate, spoon over any marinade left in the bowl only if it has not touched raw prawns; otherwise discard it. Finish with parsley and serve immediately with lemon wedges for squeezing over.

   1 tbsp flat-leaf parsley, finely chopped2 wedges lemon wedges

Origin & History

Seafood cooked with anise-scented spirits and lemon reflects the flavors of the Greek coast, where prawns, olive oil, herbs, and citrus are everyday staples. Ouzo, Greece's iconic aperitif, is often used in small amounts to perfume seafood dishes, especially in taverna-style cooking. This quick preparation captures those classic seaside flavors in a simple grilled form.