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GreekAuthentic Cuisine

Garides Scharas

Serves 4 to 6 Entree seafood, Fish

Garides Scharas

Garides Scharas brings the essence of Greek island life to the table, capturing the simplicity and flavor of a dish often found in seaside tavernas. Here, at home, the shrimp are grilled with the same care and abundance of olive oil as the locals use, a nod to the effortless cooking style of the Mediterranean. This version honors the Greek tradition of casual, yet flavorful dining, where ingredients are fresh and the technique is second nature.

The shrimp, kissed by the grill, boast a gentle smokiness that complements the richness of the olive oil. A squeeze of lemon, as essential as the sea breeze, brightens each bite, while a sprinkle of oregano and a touch of sea salt round out the flavors. The dish should feel like a sunlit afternoon, full of vibrant simplicity and the taste of the sea.

Ingredients

  • 800 glarge shrimp — shell on
  • 80 mlolive oil
  • 2lemons
  • to finishoregano
  • to tastefine sea salt

Method

  1. Begin by cleaning the 800 g of large shrimp. Remove the shells, leaving the tails intact for flavor and presentation. Devein each shrimp by making a shallow cut along the back and pulling out the dark vein. Rinse the shrimp under cold water and pat them dry with paper towels to ensure they sear properly.
  2. In a large skillet, heat 80 ml of olive oil over medium-high heat. The oil should shimmer but not smoke, indicating it's ready. Add finely chopped onion or diced tomato if desired, and cook until they become fragrant and the onion turns translucent or the tomato softens, enhancing the oil's flavor.
  3. Add the cleaned shrimp to the skillet in a single layer, ensuring they have enough space to cook evenly. Cook the shrimp for about 2-3 minutes on one side without moving them. They should start to turn pink and opaque around the edges.
  4. Flip the shrimp using tongs, and cook the other side for another 2-3 minutes. The shrimp are done when they are fully opaque and have a slight curl, but are not tightly coiled, which would indicate overcooking.
  5. Squeeze the juice of 2 lemons over the shrimp while they're still in the skillet, allowing the citrus to enhance the flavors and create a light sauce. Sprinkle with oregano to taste, letting its aroma infuse the dish.
  6. Taste a shrimp and adjust the seasoning with fine sea salt as needed. The salt should enhance the natural sweetness of the shrimp without overpowering it.
  7. Serve the Garides Scharas immediately, ensuring each portion gets a generous drizzle of the lemony olive oil from the pan. This dish is best enjoyed hot, capturing the essence of Greek island cooking.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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