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Equipment

  • 1 pot deep
  • 1 pot shallow wide
  • 1 bowl for the salad
  • 1 green cutting surface
  • 1 vegetable cutting knife
  • 1 blender1 mixer
  • 1 tablespoon spider
  • 1 large wooden spatula
  • 1 fine sieve
  • 1 strainer
  • 1 pool
  • 1 salad bowl
  • 1 saucepan

Ingredients

Ingredientsfor the shrimps:

  • 1 kg of shrimps
  • 1 onion, peeled and cut into 4pcs
  • 1 carrot cutin 2
  • 6 sprigs of celery very well washed
  • 3 bay leaves
  • 1 kg black pepper grains
  • 2 grains of allspice
  • ½ Tea-cup of Vinegar
  • Salt

Forthe sauce:

  • 2 dried onions
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 1/2 bunch of celery
  • 1 tbsp. black pepper grains
  • 100 ml ouzo
  • 100 ml Vinegar
  • 3 carrots
  • 2 bay leaves
  • Flour
  • 400 ml. Olive oil
  • Sugar
  • The heads and shells of the peeled shrimps

For the salad:

  • 3 spring onions
  • Lettuce
  • Pirpirimia (Portulaca)
  • Dill

Instructions

For the shrimps:

  • Put a deep pot to boil, with water and the rest ofthe ingredients.
  • Let them boil for 15 'and add the shrimp. Once theyboil, leave for 3 ', take out the shrimps in a deep pan and immediately add iceand water.
  • We keep the broth for thesauce as well as the heads and shells from the shrimp cleaning.

Forthe Kavala’s sauce:

  • Put 1/5 of the olive oil to burn and pour in thevegetables cut into small pieces to sauté. Add the pulp to brown it to removeits acidity.
  • Add the flour and the shrimpscrubs, stir and let them brown.
  • Quench with ouzo, add the spices, let half theliquid evaporate, always stirring and add the shrimp broth.
  • Let it boil well, until it is half full. Pass thewhole mixture through a strainer and press the heads well to take out theircoral in the broth.
  • Then pass the cleanest broththrough a fine sieve to retain any residue and put it back to a boil in a cleanpot until it becomes porridge.
  • Allow it to cool and then in a mixer slop theporridge with the whisk to fluff, slowly adding oil and vinegar, as we do withmayonnaise until it acquires the same texture.
  • If necessary, to make ittastier and with more aroma we can add more ouzo.

For the salad:

  • Chop the pirpirimia andfinely chop the rest.
  • Put them in a deep pan
  • Cut the shrimp into 3, add asmall amount of the sauce and mix gently.
  • Serve on a shallow plate and pour a little more sauce.
  • Finally, put two wholeshrimps on top, for decoration!