Garidomakaronada (Greece)

Garidomakaronada (Greece)

  • Defrost the 500 g of shrimps.
  • Remove the heads and shells, but leave the tail intact for a nicer presentation. To devein, use a small, sharp knife to make a shallow slit along the back side of the shrimp… from the head to the tail.. in order to expose the vein… and remove.
  • In a deep pot, add 750 ml water, 1 vegetable bouillon cube and the shrimp heads and tails.
  • Cover pot, bring to a boil and simmer for 15 minutes.
  • Do not simmer any longer than this or your stock will become bitter (from the shrimp’s acidity).
  • When ready, drain the stock into a container and set aside until needed.
  • Place a pan over high heat.
  • Drizzle some olive oil over the shrimp, season with salt and some freshly ground pepper.
  • When your pan gets nice and hot… add the shrimp and saute for 30” seconds on each side.
  • Do not cook the shrimp any longer so they can remain soft and juicy.
  • Transfer to a plate and set aside.
  • Place pan back over high heat.
  • Coarsely chop an onion… and add it to the pan.
  • Add 2 tablespoons of olive oil, 1/2 a teaspoon of granulated sugar, a pinch of chili flakes.
  • Thinly slice 1 clove of garlic and add it to the pan, add 20 ml of ouzo.
  • While the ouzo evaporates, finely chop 2 ripe tomatoes and into the pan.
  • Now your can add your stock and your pasta. Start mixing and lower heat to medium high.
  • Simmer for 10 minutes while stirring often.
  • When your sauce has thickened, add 50 g of butter and mix, the butter will help thicken your sauce further.
  • Remove pan from heat.
  • Add the shrimp, finely chop 4-5 basil leaves and sprinkle over the top, thinly slice 1 spring onion and sprinkle, grate the zest of 1 lemon…and mix.
  • Add some grated parmesan and mix again.

For serving

  • If you would like to make a special presentation… pick up some pasta with a carving fork, twist and place nicely on the middle of a plate.
  • Add a sprig of basil, some grated parmesan, some freshly ground pepper and for a final touch, drizzle with some extra virgin olive oil….