Seared or Grilled Shrimp with Retsina, Lemon, Pepper, and Coriander
Greece in the summer is about being outside, under a hot sun, near the water, sea salt spraying on the breeze and seafood sizzling nearby. The quaff of choice is often either a chilled glass of retsina or a glass of milky-white ouzo on ice, the perfect foil to smoky seafood, especially when marinated with citrus and Greek EVOO!
- 2 pounds/900 g large shrimp
- 1 teaspoon black peppercorns
- 2 teaspoons coriander seeds divided
- Grated zest of one lemon
- 2 garlic cloves minced, divided
- Greek sea salt to taste
- 1 cup fresh strained lemon juice
- ½ cup retsina or ouzo
- 1 cup extra virgin Greek olive oil
- Devein the shrimp but leave the shells and tails intact.
Using a mortar and pestle, crush the peppercorns, coriander seeds, lemon zest, garlic, and salt to taste. Whisk or shake together the lemon juice, half the retsina or ouzo, olive oil, and spice mixture. Divide the marinade in half. Place the shrimp in a stainless steel bowl, pour half the marinade over them, toss well, cover and refrigerate for 30 minutes or up to three hours. Reserve remaining half of the marinade for serving the shrimp.
- Heat a grill pan or preheat the broiler or grill.
- If using a grill pan, brush lightly with olive oil and place the shrimp in the pan, using kitchen tongs to do so. Sear for about 4 minutes per side, turning carefully, until bright pink and tender. Remove and serve.
If using a broiler or barbecue, thread four shrimp each onto four 8-inch metal skewers. Thread the shrimp through at their thickest point, near the upper part of their body. Grill for about 4 minutes on each side, or until the shells turn bright red, brushing with the marinade. Remove and serve, either on the skewers or off.
In a small saucepan deglaze the retsina or ouzo by heating it gently to burn off the alcohol. Whisk into the remaining half of the marinade and serve this as a dipping sauce for the shrimp.