Drunken Shrimp A La Greque

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons ouzo
• 1 tablespoon brown sugar
• 2 garlic cloves, chopped
• 2 tablespoons orange juice
• 1 1/2 tablespoons extra virgin olive oil
• 3/4 cup couscous
• 1 cup water
• 2 teaspoons butter
• 1 medium cantaloupe, peeled seeded and sliced
• 1 red bell pepper, peeled, seeded and quartered
• 1 teaspoon ouzo
• salt & freshly ground black pepper
• 1/2 cup basil leaves

Recipe

• 1 combine the two tablespoons of ouzo, tablespoon of brown sugar, chopped garlic orange juice and olive oil in a bowl.
• 2 add shrimp and toss.
• 3 allow to marinate at least thirty minutes.
• 4 bring water to a boil in a small saucepan.
• 5 add couscous and butter, cover pan and remove from heat.
• 6 let stand five minutes.
• 7 heat a grill pan (or a george forman type grill).
• 8 grill cantelope slices and peeled red pepper quarters briefly.
• 9 dice cantelope and red pepper and add to couscous.
• 10 stir the teaspoon of ouzo into the couscous and season with salt and pepper to taste.
• 11 cover and let sit so flavors can blend.
• 12 heat a saucepan large enough to hold the shrimp in a single layer (or cook the shrimp in batches) over high heat.
• 13 when the pan is hot, add the shrimp and the marinade.
• 14 stir fry the shrimp until done --this should take only a few moments--the longer the shrimp marinates, the less tiome it will take to cook.
• 15 do not overcook the shrimp.
• 16 place the shrimp in a bowl with any remaining pan liquid .
• 17 prepare each of four plates as follows:.
• 18 place basil leaves around the plate.
• 19 lightly pack the couscous/fruit/pepper mixture in a custard cup or ramekin and invert in the center of the plate.
• 20 place the shrimps around the mound of couscous.
• 21 enjoy!