In Greek: γαρίδες βραστές, pronounced ghah-REE-thess vrah-STESS
Shrimp are a Greek favorite at any time, and an appropriate lenten dish as well. The latholemono sauce (whipped oil and lemon juice) is a classic Greek seafood topping.
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
- 2 pounds of shrimp
- juice of 1 lemon
- 1/3 cup of extra virgin olive oil
- sea salt
- freshly ground pepper
- flat-leaf parsley to garnish
Remove the shell and devein shrimp, and add to lightly boiling water for 5 minutes. Remove, and take off heads and tails if desired.
(To use the cooked shrimp in another recipe, stop here.)
To serve cold: Place the shrimp on a platter or in a bowl and toss with oil and lemon juice. Salt and pepper to taste, cover, and refrigerate until well-chilled.
To serve warm:
Make the latholemono sauce using the oil and lemon juice (blend to thicken) and pour over the shrimp or serve on the side.
Serve with a garnish of parsley leaves.