In the shallows of the Gerakas lagoon, local fishermen still use an ancient method of collecting the tiny endemic shrimp, simply by dipping branches of shrubs such as the mastic bush or kermes oak into the water, and waiting for the shrimp to attach themselves to the branches.
These delicacies are the basis for one of the regionʼs specialities, served at the waterfront tavernas in the port of Gerakas.
500 gr. shelled shrimp
1 bunch finely chopped dill
5-6 finely sliced shallots
a little flour
Put the shrimps in a bowl and add 3 cups of water, the dill and shallots and enough flour to make a runny paste.Place spoonfuls of the mixture into very hot oil and fry until golden.