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Ουζο γαρίδες

Ouzo Shrimp

I like ouzo. I like shrimp. Together they are fire. Truth be told, this is hardly a recipe but more a dance of not overcooking the shrimp.

Ouzo Shrimp


  • 1 pound shrimp, cleaned (I like to leave the head and tail on)
  • half a cup flour (gluten-free if you fancy)
  • 1/3 cup Fancy Peasant GEVOO
  • 3 garlic cloves, halved
  • 1/4 a cup ouzo
  • Salt and pepper


  1. In a large bowl, mix salt, pepper, and flour well.
  2. Lightly coat your shrimp in seasoned flour
  3. Cover the bottom of a large frying pan with GEVOO
  4. Add shrimp and garlic to the oil and sauté a few minutes until golden.
  5. Carefully add ouzo to shrimp ( Alcohol is very flammable so make sure to lower the heat or pull off pan completely to prevent a flare up).
  6. Using tongs or a slotted spoon, transfer shrimps to a paper towel lined plate to drain.
  7. Transfer to a serving platter and serve hot