Directions
Step 1
Twist off the heads from the shrimp, squeezing any juices right into a small bowl. Take away the small knob with the legs hooked up from every head and place in a separate small bowl, discarding the remainder of the top. Peel the shrimp then take away the vein: Run the tip of a paring knife down the again of the physique simply beneath the floor, then use the tip to carry out the vein. Halve the our bodies lengthwise, then minimize every half crosswise into two items. Put aside in a medium bowl.
Step 2
To the bowl with the shrimp juices, add the lemon juice, ouzo, garlic, and ½ teaspoon of salt and stir to mix. Switch 2 tablespoons of this combination to the bowl with the shrimp legs, then pour the remaining into the bowl of shrimp our bodies. Toss each to coat nicely.
Step 3
Place the flour in a shallow dish. Add the shrimp legs and toss to coat. To a small skillet over medium-high warmth, add 2 tablespoons of the oil. When it’s scorching and shimmering, add the legs and prepare dinner, turning midway by way of, till crisp and golden brown, about 3 minutes complete. Switch to a paper towel-lined plate and put aside.
Step 4
Place a fine-mesh strainer over a bowl and add the tomatoes to empty, about 3 minutes. Discard the liquid. Switch the tomato solids to a medium bowl together with the remaining 2 tablespoons of oil, the tomato paste, onion, each bell peppers, 1 tablespoon of salt, a pinch of oregano, and black pepper to style. Pressure and discard any liquid from the shrimp our bodies, then add the shrimp to the tomato combination and toss to coat. Switch the ceviche to a large bowl. Drizzle with oil, prime with feta, cilantro, black pepper, and the reserved shrimp legs, and serve.
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Twist off the heads from the shrimp, squeezing any juices right into a small bowl. Take away the small knob with the legs hooked up from every head and place in a separate small bowl, discarding the remainder of the top. Peel the shrimp then take away the vein: Run the tip of a paring knife down the again of the physique simply beneath the floor, then use the tip to carry out the vein. Halve the our bodies lengthwise, then minimize every half crosswise into two items. Put aside in a medium bowl.
-
To the bowl with the shrimp juices, add the lemon juice, ouzo, garlic, and ½ teaspoon of salt and stir to mix. Switch 2 tablespoons of this combination to the bowl with the shrimp legs, then pour the remaining into the bowl of shrimp our bodies. Toss each to coat nicely.
-
Place the flour in a shallow dish. Add the shrimp legs and toss to coat. To a small skillet over medium-high warmth, add 2 tablespoons of the oil. When it’s scorching and shimmering, add the legs and prepare dinner, turning midway by way of, till crisp and golden brown, about 3 minutes complete. Switch to a paper towel-lined plate and put aside.
-
Place a fine-mesh strainer over a bowl and add the tomatoes to empty, about 3 minutes. Discard the liquid. Switch the tomato solids to a medium bowl together with the remaining 2 tablespoons of oil, the tomato paste, onion, each bell peppers, 1 tablespoon of salt, a pinch of oregano, and black pepper to style. Pressure and discard any liquid from the shrimp our bodies, then add the shrimp to the tomato combination and toss to coat. Switch the ceviche to a large bowl. Drizzle with oil, prime with feta, cilantro, black pepper, and the reserved shrimp legs, and serve.
