I’m excited to announce I am officially the Exclusive Recipe Developer for Laurel Glen wine club shipments! Twice a year I will develop a simple and tasty recipe to pair along with one of the newly released wines.
I have done this a few times in the past with great success and so they have asked me to continue! In the past I have paired their Rosella Rosé with a Spring Tart & Spring Cups. Earlier this year I paired the delicious Counterpoint Cabernet with my Beef Lettuce Wraps.
This month Laurel Glen released the 2018 Blanc Slate Sauvignon Blanc. I got to sample it back in August to come up with the pairing. The flavors are rich bright and mellow at the same time. The Meyer Lemon Zest stood out to me and it led me to develop this pairing recipe, Greek Feta Shrimp!
The 2018 Laurel Glen Blanc Slate Sauvignon Blanc bursts with tropical guava and passion fruit, hints of Meyer lemon zest and delicious minerality. There is a beautiful richness in the mouth, offset by a bright, mouthwatering acidity that leaves you looking forward to another sip!
I love Greek Shrimp dishes, I love the combination of flavors. So to develop my dish I grabbed all the ingredients that you’d see in a dish like this and they all seem to work perfectly with Blanc Slate.
The vibrant fresh flavors from the briny capers and olives, the tangy feta, and the fresh herbs all work perfectly with a glass of Laurel Glen Blanc Slate Sauvignon Blanc. Serve this with crusty bread, lemon herbed orzo and a salad for a complete meal.
Greek Feta Shrimp
- 1- tablespoon olive oil
- 2 shallots diced
- 4 cloves garlic chopped
- 4 cups chopped fresh tomatoes
- ½ cup basil chopped
- 1- tablespoon capers drained
- 1 bunch Swiss chard leaves chopped separate from stems.
- ½ teaspoon salt
- ½ teaspoon black pepper
- Red pepper flakes to taste
- 1- pound raw large shrimp peeled w/tails
- ½ cup Kalamata olives cut in half
- 1 ¼ cup crumbled feta
- ½ lemon
- Fresh parsley, oregano and dill chopped
- Preheat oven to 425 degrees F.
- Heat olive oil in an oven safe skillet or braising pan over medium heat.
- Sauté the shallots and the chopped Swiss chard stems until softened about 5 minutes. Add in garlic, and sauté for another minute.
- Add in the capers and the tomatoes with their juices. Bring to a boil and then lower the heat and simmer for 10 minutes. Stir occasionally to help the tomatoes break down; you want the sauce to thicken.
- Season with the salt, pepper and the red pepper flakes. Stir in the chopped Swiss chard leaves and the basil; continue to simmer for 5 minutes until the Swiss chard has wilted into the tomatoes.
- Take the pan off the heat and stir the olives and 1-cup feta into the tomato mixture. Neatly arrange the shrimp into the tomatoes, garnish with remaining crumbled feta and a few whole olives on top.
- Place pan in oven and bake for 10 minutes until the shrimp has cooked through.
- To give a bit of crust and color, move the pan to the top rack and broil until desired color. Remove from oven and squeeze lemon over and garnish with chopped fresh herbs.
- Serve with crusty bread and lemon herb orzo. (For orzo toss fresh herbs, olive oil and lemon juice and zest, salt and pepper to taste with cooked orzo pasta.)