An extremely summery dish that can accompany your friend gatherings, as part of a variety of – not only – seafood tapas. It easily transforms into a delicious main course, if you accompany it with rice or as a sauce over hearty pasta.


  • 1 kg shrimp
  • 3 tbsp. olive oil
  • 1 bunch spring onions, finely chopped
  • 500 gr. mushrooms, cut into pieces
  • 2 red peppers, diced
  • 1 cup vegetable broth
  • Salt and pepper
  • 100 ml “Oenou Yi” Zivania
  • Chopped parsley, to garnish


  1. Heat the olive oil in a pan over medium heat.
  2. Add the spring onions and cook until they soften.
  3. Add the mushrooms and peppers and stir.
  4. Add the broth, season with salt and pepper and let the vegetables soften.
  5. Add the shrimp and cook for about five minutes until they become pink.
  6. Then heat “Oenou Yi” Zivania in a kettle, light it and stir it over the shrimp.
  7. Once the flame is extinguished, sprinkle with parsley and serve immediately, alongside a shot of chilled “Oenou Yi” Zivania.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.