Greek shrimp dishes are numerous, and their ketonisation is usually an easy task. But, what makes Greek seafood different and so much tastier? If you ever spent your vacations in the European cradle of civilisation, then you must remember the unforgettable taste and smell of seafood. Especially if you ate by the sea, in a typical fish taverna.
All over the Mediterranean countries, for example in Italy, spaghetti with shrimps are the most popular seafood dish. In Croatia, you must try Scampi Buzara or even grilled scampi. Furthermore, in Spain, they make all sorts of delicacy with seafood. Sometimes it’s prepared with scampi, sometimes with crabs. On the very special occasion – with a monumental lobster.
Greek Shrimp saganaki – already ketonised!
If you have been following our ketonisation quest here at greekgoesketo.com, you must have noticed our recipe for Greek Shrimp saganaki! Simple yet delicious way to prepare seafood with a Greek spirit. However, this time, we’ll use a bit more spices, a bit more unexpected combinations. This way we will create a dish that will impress any gourmet enthusiast. On the other side, if you are a lover of rustic, old-fashioned Mediterranean cuisine – this is a dish for you!
Why Zoodles are excellent pasta substitute
Many people have problems with substituting pasta and rice on the Keto diet. However, if you are not new to Keto, you already know that Zucchini zoodles taste and feel wonderful! Of course, there are ways to prepare Keto friendly noodles with alternative flours. In fact, this is a subject for a specific ketonisation! Most certainly, pasta ketonisation deserves an article on its own! Of course, we’ll be ketonising it soon, but in the meantime, let’s prepare this seductive dish of seafood combined with the unusual Medi-spice mix!
Let’s get to work and, maybe, travel to Greece with this recipe!
Greek Shrimp Zoodles
- 2 medium zucchini
- 12 medium shrimps cleaned from the shell
- 1 small spring onion
- 4 tbsp olive oil
- 2 tbsp goat butter alternatively use grass-fed cow's butter
- 2/3 tsp sea salt
- 3 cloves garlic
- 1 tsp oregano
- 1/2 tsp red paprika flakes
- 2 tsp Ouzo Alternatively finely chopped fennel leaves
- 1/3 tsp black pepper
- 1/2 tsp dried rosemary
- 1/2 tsp dried peppermint
- 1/3 tsp Ceylon cinnamon
- 3 cherry tomatoes cut in halves
- 6 tbsp sparkling mineral water
- 2 tbsp goat or sheep Feta cheese full-fat
- If you are using fresh shrimps, clean them from the shells gently not to destroy the shape. If you are using frozen shrimps, defrost them before cooking but not in the microwave. The safest way would be to leave them in the refrigerator overnight.
- In a deep frying pan, add olive oil and heat it over medium temperature. Saute finely chopped spring onion and garlic in olive oil and add the shrimps. Turn them gently so that they don't lose the shape. Add 2 tbsp sparkling mineral water and reduce the heat.
- Add salt, pepper and all the spices. Now add 4 more tbsp sparkling mineral water and stir gently. After 3-4 minutes add cherry tomato halves and cook for another 2 minutes. Transfer the sauce in a metallic or ceramic bowl. Don't wash the pan because you will use it for the zoodles.
- Wash zucchini with warm water! Using a spiraliser or vegetable peeler, create thin noodles from zucchini. Do not peel them, the green peel will add a nice colour and it's rich in minerals. Place the zoodles in a metallic strainer.
- Immerse the strainer with zoodles into a deep pot with boiling water. Keep them there for exactly 30 seconds then strain well. Melt the butter in the same frying pan you prepared the shrimps in, and then transfer the zoodles. Top them with shrimps and vegetable. Reduce the heat and let them cook for 1 minute.
- At this point pour Ouzo all over the pan. If you are experienced with Flambéing, it would be ideal to let the Ouzo create a small flame by exposing the pan to a small flame from a match or flame-thrower. If not, it's fine, the alcohol will evaporate.
- Before serving, add some Feta crumbles on top.