Pair This: Nabeel’s Sautéed Shrimp & Tsantalis Blanc


By Jan Walsh,  Photography by Beau Gustafson

As a daily special Nabeel’s offers several Greek delights. One of my favorites is the “Sautéed Shrimp from the Greek Islands.” It brings a bit of déjà vu of my trips to Greece. Actually the shrimp is from the Gulf Coast, but the recipe is from the Greek Islands. And this delicious dish, its accompanying tangy salad and a cold glass of crisp, white Greek wine, tease my palate as to my real location—Nabeel’s in Homewood.

The Greek peasant salad — Horiatiki — is served with a glass of Tsantalis Blanc Greek wine. A hearty bowl-ful of fresh, ripe tomatoes, cucumbers slices, pieces of green bell peppers, Greek feta, Kalamata olives, Greek oregano, and crisp red onions is mixed in Nabeel’s own Gloria Greek dressing, along with a touch of extra virgin olive oil. The crumbly, creamy feta balances the nice acidity of the dressing and other crunchy, piquant mix of ingredients. Generous amounts of the dressing and olive oil fill the bottom of the bowl, to be used as dip for the two slices of Panini bread. The steamy, succulent shrimp arrive smothered in a velvety white feta sauce. The shrimp were sautéed in white wine, and folded into a tasty sauce—of authentic Greek Feta Dodonis, extra virgin olive oil, minced garlic, chopped parsley, and chopped basil. In each bite the texture and flavor of the shrimp shine through the sauce, rather than being overpowered by it. The wine pairs so excellently with both the salad and shrimp dish that we have an extra glass.

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