Shrimp Scorpio

One of the most asked for recipes from the now closed Elite Epicurean, formerly located in Columbia, South Carolina is Shrimp Scorpio.  Named such for the bite from the shrimp being boiled in Ouzo.  Ouzo is the Greek version of vodka.  Topped off with fresh tomatoes, onions and feta cheese, and broiled to mix the flavors.  Try it once, enjoy it forever.


As there were multiple servings prepared at one time, you will have to tinker with the recipe, depending on how much you are planning to prepare.


But here are the basics:


Peel, remove the vein and submerge in ice cold water until ready to prepare.


In a large 6 to 8 quart pot or kettle:  Melt 1 pound of butter, bring to a boil.  Let set until cool, and pour off the water, when it separates from the butter solids.  Add Ouzo, carefully as it with come to a flash point and flame up.  Let the actual alcohol burn off.  Leaving the butter solids and the leftover Ouzo.  Add the raw shrimp and cook until pink.  Remove and let cool down, setting the pan in an ice bath.  Once the mix is solid, pour off the excess liquids.  What remains is basically shrimp in a butter and Ouzo sauce.


Dice fresh tomatoes, onions and crumble feta cheese.


Layer cold shrimp, onions, tomatoes and feta cheese; and broil till hot.Image


10 thoughts on “Shrimp Scorpio

  1. Holly says:

    Love your recipes and will try the Shrimp Scorpio….what side dishes do you suggest compliment is the best (I was thinking Greek potatoes).

    • I so apologize for taking so long to respond. I have been working on an ebook, and have other things pressing. The ebook, is based on recreations of some the Elite Epicurean dishes and a few others I picked up on the way. The Greek potatoes are a great side, and you would be shocked how easy to prepare. Should I send the basics? I have my favorites, I serve Shrimp Scorpio, as a warm up, rather than a main course. When I do my dinners, I start off with a Lamb and Rice soup, in a think lemon base. I make the basic appetizer plate with sweet pickles, peppers, a sharp cheese spread and cheese rolls. I serve the Shrimp Scopio instead of a salad, and the portion is based on how many people are at the table. Some times I have to double the recipe! Any way, depending on the mood, main course is either seafood or steak, both prepared while my guests watch and nibble.

    • Nah, don’t do Greek potatoes…..they were canned whole white potatoes, straight from the can to the fryer. Doused with a mix of rosemary, oregeno and salt. If you are going to make any side dish, consider articokes. Or fresh green beans. Just don’t over cook either.

  2. Charlyn McNeill says:

    This sounds utterly delicious, however, at The Elite Epicurian, they poured ouzo over the dish and set it afire at your table (which is one extra reason my little pyromaniac self loved it!). Also, you had a choice of adding scallops to it, which I always did. Can you tell me how to cook this exactly as they did? (don’t worry about the fire safety-I’m a chemistry teacher, so I can easily handle that part) My mouth is watering, just thinking about the possibility of re-creating this dish!

    • I have dozens of recipes that I have recreated from the Elite. Just one being the Shrimp Scoripus. I do not remember the dish ever being made from other than shrimp or the Ouzo being lit at the table. I did prepare the prep as a teen, and it called for the recipe on my page. I have recreated time and time again, and it comes out perfect.

  3. I’m a Southerner who’s transplanted to New England. I grew up at the Elite Epicurean – went there for my prom. What fun to see recipes from both back to back.

    Two words regarding the Elite: Veal Grecque

    • I haven’t recreated it yet, but I’ll put it on my list. I have a recipe for a sauteed, lightly breaded veal in a sharp red wine sauce. Somebodies birthday is rolling around, maybe I should make it for him and see if I am close.

  4. Just want to say that I’ve eaten at the Elite Epicurean many times, albeit the last time was well over 30 years ago. Shrimp Island of Scorpio (as it was named on the menu) was one of my favorite dishes, as was the stuffed kalamaria. It’s a shame that it closed. As they say in Greek, μα καμία δεν θα μείνει για πάντα, i.e. “but nothing lasts forever.”

    • There were two shrimp dishes on the menu with Ouzo. One was the squid stuffed with baby shrimp, the other was just large shrimp cooked in Ouzo. Both were topped with fresh tomatoes and onions. Finised off with crumbled feta cheese.

  5. Ashley says:

    I know I am late to the party, but my mom is begging me to make this for her. Can you tell me about how much ouzo to use? We are serving 6 people and I have no idea about the amounts to use. Thank you for your help!

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