Sun Sentinel Palm Beach Edition
Greek shrimp is versatile
Q. My husband and I have been going to John G’s for many years. My husband loves the Greek shrimp. Do you think they would part with the recipe? — Tina Moreau, Lantana
A. This is the second half of Tina’s two-part series. Her original request for Gazpacho from John G’s (264 S. Ocean Blvd., Manalapan; 561-588-7733; johngs.com) was previously featured in the Sun Sentinel and easy to fulfill. The Greek shrimp recipe proved a little more challenging. After a few rounds of phone tag, I connected with co-owner/ chef Keith Giragos, who happily shared John G’s lunch menu item of 15 years.
It just so happens to be one of Chef Keith’s favorites. He describes it as “similar to a pasta alfredo but made with feta cheese instead of parmesan. It’s delicious!” I found the recipe to be very versatile and adaptable. Try it with chicken instead of shrimp
and any seasonal vegetables or pasta to your liking. Or whatever is already in the pantry and the fridge.
Chef Keith garnishes the Greek shrimp plate with feta pita and was kind enough to share this recipe, too. On its own, the pita would make a quick and easy appetizer or a tasty light lunch paired with a salad.
Q. Did you publish a carrot-leek soup recipe? I know I cut it out, but thought I saved it. I looked feverishly for it and can’t find it. It was delicious! – Louise DiMichele, Boynton Beach
A. I looked back over the archives and don’t recall a carrot-leek soup recipe, Louise. I do have a carrot soup recipe that I am sharing with you.
I’ve adapted the recipe using leeks instead of my go-to sweet Vidalia onions. If you like curry, try adding a teaspoon or two, it’s equally delicious. Sometimes I’ll garnish the bowl with a dollop of sour cream or crème fraiche, too. What’s nice is that you can enjoy this soup recipe served chilled during the summer months.