greekprawnpescatariangrilledquickouzobeginner

Garides me Ouzo

Name: Garides me Ouzo
Prep time: 8 min
Cook time: 4 min
Total time: 15 min
Yield: 2
Cuisine: Greek
Ingredients: 300 g raw peeled prawns; 30 ml ouzo; 1 tsp lemon zest; 15 ml lemon juice; 2 cloves garlic, finely grated; 1 tsp dried oregano; 2 tbsp flat-leaf parsley, finely chopped; 20 ml extra-virgin olive oil; 1/2 tsp fine sea salt; 1/4 tsp black pepper; 5 ml extra-virgin olive oil; 2 wedges lemon wedges; 1 tbsp flat-leaf parsley, finely chopped

These juicy grilled prawns are bright with lemon, fragrant with oregano and parsley, and lightly perfumed with ouzo. The high heat gives them a savory char while keeping the centers tender and sweet.

15 min

2 servings

251 kcal

Greek

Ingredients

Marinade

300 graw peeled prawns
30 mlouzo
1 tsplemon zest
15 mllemon juice
2 clovesgarlic, finely grated
1 tspdried oregano
2 tbspflat-leaf parsley, finely chopped
20 mlextra-virgin olive oil
1/2 tspfine sea salt
1/4 tspblack pepper

For grilling and serving

5 mlextra-virgin olive oil
2 wedgeslemon wedges
1 tbspflat-leaf parsley, finely chopped

Instructions

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.
2
In a bowl, whisk together the ouzo, lemon zest, lemon juice, garlic, oregano, parsley, olive oil, salt, and black pepper.
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.
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
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.

Nutrition per serving

251 kcal

Calories

31g

Protein

Carbs

11g

Fat

Fiber

Notes

•For the best texture, use large prawns; very small ones cook too quickly and can turn rubbery.
•A grill pan gives nice char marks, but a very hot skillet works just as well for beginners.
•If your prawns are wet from thawing, dry them thoroughly with paper towel before marinating.
•Serve with warm pita, a tomato-cucumber salad, or simple rice if you want a fuller meal.

Background

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.

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