In Greek: γαρίδες με σκόρδο, pronounced ghah-REE-thes meh SKOR-thoh
Quick and delicious, this recipe for shrimp with fresh garlic meze or appetizer goes well with rice for a larger meal. The recipe calls for large unshelled shrimp by weight with the heads on. If you buy shrimp with the heads removed, the number of shrimp per pound will increase, so remember to increase other ingredients in the recipe accordingly.
Cook Time: 30 minutes
Total Time: 30 minutes
- 1/4 cup of olive oil
- 4 stalks of fresh garlic sprouts, finely chopped (use the full stalk and bulb)
- 1 pound of large unshelled shrimp with heads on (about 20 shrimp)
- 1/4 cup of brandy
- 1/4 cup of fresh orange juice
- 1/2 teaspoon of sea salt
- 1/8 teaspoon of freshly ground pepper
- 1-2 rounded tablespoons of finely chopped fresh parsley
- 1/4 to 1/2 cup of water
In a skillet, bring oil to medium-high heat. Sauté the garlic until soft and add shrimp. Continue to sauté for 2 minutes, then douse (deglaze) with brandy. Add orange juice and cook for a few minutes until most of the liquid cooks off. Remove shrimp and place on serving plates.
Add salt, pepper, parsley, and water to pan juices. Bring to a boil and cook for about 8 minutes, until there's just a small amount of sauce in the pan. Pour the sauce over the shrimp and serve.
Substitute for fresh garlic sprouts: Use a combination of chopped green onion and minced garlic.
Substitutes for shrimp: Shrimp are expensive, and quality may not always be the best. Good substitutes in this dish are slices of swordfish (xifias, ξιφίας), painted comber (perka, πέρκα) or smooth-hound shark (galeos, γαλέος).