I discovered a variation of this recipe during my research. Nistissima In a book called (my previous book) Greek cuisine By Marianthi Milona. I was intrigued because I’d never heard of cooking shrimp with honey, and I’d never seen fish sauce used in Greek cooking. After some research, I discovered it was probably garum, a fermented fish sauce used in ancient Greece and Rome. Today, some people make their own version, but it doesn’t seem very different from the fish sauce (or Worcestershire sauce) often used in Southeast Asian cooking. This really tasty, really quick recipe has become a staple in our home.
Dairy Free, Gluten Free
Serves 4
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2 onions
Greek Style: Everyday Recipes with Greek Roots
Georgina Hayden
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1 green chili pepper
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500g raw peeled king prawns
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1/2 bunch oregano or thyme
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3 tablespoons olive oil
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2 tablespoons fish sauce
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2 tablespoons of honey
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1/2 teaspoon freshly ground black pepper
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1/2 a lemon, plus lemon slices to garnish (optional)
Peel the onion and chop finely. Halve, de-seed and chop the chilli finely. If the shrimp are not yet cooked, de-vein them and cut them into butterfly shapes. Pick the oregano or thyme leaves. Place a large frying pan over medium heat and add the olive oil. Add the onion and sauté for 10 minutes. Add the chilli, shrimp and herbs. Sauté for 2-3 minutes then add the fish sauce, honey and black pepper. Squeeze in the lemon juice and increase the heat. Simmer for 4-5 minutes until the shrimp are cooked and the sauce is thick and viscous. Serve immediately, garnished with lemon slices for squeezing, if desired.
source: Greekish: Everyday recipes with Greek roots. Used with permission of the publisher, Bloomsbury. Copyright © 2024 Georgina Hayden
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