Time: 50 min.
Complexity: easily
Servings: 6

Grilled Garides Shrimp with Egg-Lemon "Avgolemono" Sauce - A Detailed Recipe.

Ingredients:

• 24 large shrimp, peeled and deveined
• 1/2 cup olive oil
• 1 tablespoon chopped fresh oregano
• 1 tbsp. minced garlic
• 1 cup fish broth
• 1/2 cup finely chopped tomatoes
• 2 eggs
• 1/3 cup lemon juice
• 1 tsp crushed red pepper
• Salt and ground black pepper
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for garnish
• 6 wooden skewers (soak in water for 30 min.)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, tomatoes, eggs, lemon juice, garlic, red pepper flakes, oregano, parsley

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Preparation:

Step 1
• Marinate shrimp in olive oil, oregano and garlic for 30 minutes.
  
  Preheat the grill. Preheat the oven to 230°C.
  
  Thread 4 shrimp onto each skewer, alternating with lemon slices. Place them on a hot grill and quickly sear them until they're charred on both sides, but not fully cooked.
  
  Place the skewers in a baking dish, pour the fish broth over the shrimp and tomatoes and place in the oven for about 4 minutes.
Step 2
• Remove the pan from the oven, take the shrimp out and place them on a plate.
  
  In a bowl, whisk the eggs with lemon juice. Slowly pour in the fish broth and tomatoes and stir until foamy. Season with salt and pepper. Pour the sauce over the shrimp and sprinkle with parsley. Serve warm as an appetizer.

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