Shrimp and dill is a classic combination, says Chef Robby Goco of Cyma and Charlie’s Grind and Grill, but it’s the use of ouzo in this recipe that knocks this dish’s flavors out of the park. This is because tomatoes contain flavor compounds that are alcohol-soluble, meaning they are only released when mixed with alcohol. The addition of ouzo (a Greek anise-flavored liquor) not only adds a new dimension of flavor, it also enhances the other flavors present. Goco likes serving this dish with mashed potatoes and caramelized fennel. Fennel’s flavor profile is similar to ouzo, but its crunchy texture is very different from the shrimp and the creamy mashed potatoes. For more flavor-adventurous recipes, see “Flair for flavor” in the August 2010 issue of Yummy.
Serves: 4 (as a side dish) Prep Time: 5 minutes Cooking Time: 10 minutes
Ingredients: • 1/4 cup minced fresh tomatoes • 1/4 cup minced white onions • 1 tablespoon fresh chopped dill • 4 tablespoons whole peeled tomatoes