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Salt-cured Ouzo Shrimp





Yields
Makes 6 servings



Total Time
1 hr 15 mins

Another secret to perfectly grilled shrimp: Rub them with salt and sugar before cooking to seal in their juiciness and sweetness. We love the shrimp with a two-punch licorice hit of anise seeds and ouzo. Prep and Cook Time: 15 minutes, plus 45 to 60 minutes for salt-curing.

Salt-cured Ouzo Shrimp




Photo: Sunset
 1 1/2 tablespoons sugar
 1 tablespoon kosher salt
 1 1/2 teaspoons anise seeds, divided
 1 1/2 pounds jumbo shrimp (16 to 20 per lb.), peeled, deveined, and with tails on
 1 tablespoon olive oil
  About 2 tbsp. ouzo or other anise-flavored liqueur
 1 1/2 teaspoons minced garlic
Step 1
1

In a bowl, mix sugar, salt, and 3/4 tsp. anise seeds. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse both the shrimp and the bowl well and drain.

Step 2
2

Meanwhile, soak 6 wooden skewers at least 30 minutes, or use metal skewers (no need to soak).

Step 3
3

Return shrimp to bowl. Add remaining 3/4 tsp. anise seeds, the olive oil, 2 tbsp. ouzo, and the garlic; mix to coat. Thread shrimp onto skewers through each end so they look like the letter C, dividing them equally among skewers.

Step 4
4

Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).

Step 5
5

Lay shrimp on cooking grate and cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center (cut to test), 2 to 3 minutes total. Transfer to a platter. Drizzle more ouzo over shrimp if you like.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 150Calories from Fat 26
% Daily Value *
Total Fat 4.3g7%

Saturated Fat 0.7g4%
Cholesterol 173mg58%
Total Carbohydrate 3.3g2%

Dietary Fiber 0.0g0%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.