Seafood Scorpio

Shrimp Scorpio refers to a Mediterranean-style shrimp dish, named for its fiery Greek spirit (Ouzo) and scorpion-like “bite,” featuring shrimp with tomatoes, feta, and herbs. Ouzo is Greece’s version of vodka, the “scorpio” comes from the Ouzo or vodka. It’s a balance of sweet shrimp, tangy tomatoes, salty feta, onions, and a hint of spice, often red pepper flakes. Typically it is cooked in a single skillet, often finished by broiling to meld the flavors together.

I made my own version of this Greek Scorpio. Of course I did. Would you accept anything any different????? 🙂

Seafood Scorpio

The recipe that inspired me made no mention at all of using either vodka or Ouzo. So I will have to make it again, using one of those as the cooking sauce. Oh darn! I have to make it again. 🙂 🙂 🙂 I also added more seafood, so it wasn’t just shrimp, and I added vegetables as well.

1- 1 1/2 lbs large shrimp or prawns, peeled and deveined

1 lb sea scallops

4 oz crab, or krab, cut into pieces

1-1 1/2 cup tomatoes, diced

1 onion, diced

1 can garbanzo beans, drained and rinsed

1 cup mushrooms, sliced

1 can artichoke pieces, drained and rinsed

1/2 cup mixed olives sliced

4-5 cloves garlic, sliced very thin

2 tsp capers

1/2 tsp red pepper flakes

1 cup vodka or Ouzo

2-3 TBSP ketchup or tomato paste

salt & fresh ground black pepper to taste

1-2 cups feta cheese

chopped parsley

chopped fresh basil

olive oil and/or lemon olive oil

1 TBSP lemon juice

1-2 tsp each dried basil and oregano

Get a large skillet or pot very hot, then add the oil(s) and cook the shrimp until completely pink. Once the shrimp is cooked, remove and set aside to keep warm.

Add the onions, mushrooms, garlic and spices and cook for about 5-7 minutes, or until the onions are softened and translucent.

Add the vodka or Ouzo and bring to a boil, then add the scallops, shrimp and tomatoes.

Mix together thoroughly.

Add the olives, artichoke pieces, capers and crab. Mix in again, bring to a boil once again, then reduce the heat to a simmer, and continue to cook for an additional 5-7 minutes, stirring constantly.

Add the lemon juice right at the end and mix in thoroughly. The lemon juice makes all the flavors pop and come to life.

Serve it over a bed of cooked couscous and immediately top with feta cheese. You can also top it with the feta cheese before serving it up and broil the mixture for about 5 minutes, or until the feta is all melted and baked into the casserole. I didn’t do that because I didn’t want any cheese on mine, but Larry did. I served it with fresh chopped basil and parsley on top and warmed pita bread and a chilled white wine on the side to complete the meal.

It looked so Greek to me. 🙂

Have a great day and make everyday great. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.