Seafood

Greek Shrimp Boil (Garides Vrastes)

8 min + 5 minutes standing Cook
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Greek Shrimp Boil (Garides Vrastes)

Greek Shrimp Boil (Garides Vrastes)

greekk6bg
This was one of my dad’s favorites and we would have it often, especially on Friday’s. I was born in Tarpon Springs, FL and there is Paul’s Shrimp House that has a similar version that is also out of this world. Either way, you peel and eat and get messy, but it’s well worth it. The sauce for this is the Greek trifecta of Olive Oil, Lemon and Oregano; simply delicious.
prep time
15 min
cooking time
8 min + 5 minutes standing
servings
4
total time
28 min

Equipment

  • Small mixing bowl

  • Large mixing bowl

  • Whisk

  • Stock pot

  • Colander

Ingredients

  • 2 Quarts (2 Liters) Water

  • 2 Tbsp Salt

  • 2 Bay Leaves

  • 10 Pepper Corns

  • 2 Tbsp Red Wine Vinegar

  • 2 lbs. shrimp with shells

  • ¼ cup fresh lemon juice

  • ½ cup Extra Virgin Olive oil

  • 2 Tbsp Oregano (dried)

  • Salt and fresh ground pepper to taste

Instructions

1
First, prepare your sauce. In a bowl, add your olive oil, salt, pepper and oregano and whisk vigorously for about 1 minutes. Slowly add the lemon juice until everything is combined. Set aside.
2
Then you are going to boil the water. Add the water, 2 Tbsp salt, bay leaves, and pepper corns to a large pot over medium high heat and bring to a rolling boil. Let it boil for at least 5 minutes.
3
Stir in the raw shrimp, and let it cook for 3 minutes. Cover the pot and remove from the heat. Allow it to rest for 5 minutes, until all the shrimp are cooked through.
4
Then, pour everything through a colander to strain.
5
Add the shrimp to a large mixing bowl. Pour the sauce and mix well to ensure all the shrimp are coated evenly. Transfer to a serving platter and serve warm.
6
Enjoy! Bon Appetit! Kali Orexi!

Notes

If you are having guests and want to serve this as an appetizer, go ahead and follow the same instructions in this recipe, however, you are going to peel and clean all the shrimp ahead of time and place them in a serving dish. Cover and toss them well in the sauce; you can serve them cold, or at room temperature, making this a great make-ahead appetizer.
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