Grecamole Ouzo Seared Shrimp Wrap

5 from 1 vote

Avocados have one over Greek cooking and become a part of the Mediterranean Diet. This Greek recipe is definitely a hybrid, one inspired by all the wonderful Mexican cooks I have worked with in kitchens all over the U.S. I like to call this one small paean to “Grecque-Mex” cuisine!

Course brunch, meze

Cuisine Greek cuisine, Mediterranean diet

Keyword avocado, Diane Kochilas, feta cheese, grecamole, guacamole, pita wrap, plum tomatoes, shrimp

PREP TIME 10 minutes

COOK TIME 5 minutes

SERVES 2

Ingredients

Arugula
2 pita rounds or other thin flatbread for wrapping

For the Grecamole

1 large ripe avocado
1 large plum tomato finely diced
½ cup crumbled feta
3 tablespoons chopped fresh cilantro
½ teaspoon Greek dried oregano
1 small fresh green or red chile pepper chopped (or less or more, to taste)
1 tablespoon fresh strained lemon juice
Salt pepper to taste
Smoked Greek sea salt to finish

For the shrimp

2 tablespoons extra virgin Greek olive oil
2 garlic cloves
(or 2 ready-peeled Greek garlic cloves in brine )
6 large peeled and deveined shrimp
2 tablespoons ouzo or other anise-flavored liqueur
Salt pepper to taste

Instructions

Combine all the ingredients for the grecamole and set aside. You can make this a day ahead.
Heat the olive oil over medium heat in a large skillet and stir the garlic around for about 30 seconds. Add the cleaned large shrimp and raise heat to medium-high. Sear the shrimp until it begins to turn bright pink. Slide the skillet off the heat and carefully add the ouzo. Place it back on heat and cook for a few minutes until the alcohol cooks off. Season to taste with salt and pepper.
To assemble the sandwiches: spread the grecamole evenly over the surface of the two flatbread rounds. Place arugula on top and add the shrimp and any pan juices. Wrap and secure closed with parchment or wax paper.