300g vegetable stock
50g extra-virgin olive oil
50g spring onion, finely chopped
300g cherry tomatoes, peeled
500g cooked goges (cooked for 20-25 minutes and cooled)
200g sfela cheese
24 good-quality shrimp
5 g lemon zest
2 g dried tarragon
15 g parsley, finely chopped
10 g salt
some grated sfela cheese
some finely chopped parsley
Clean the shrimp, remove shells and sand. Cut in a butterfly shape. Heat the vegetable stock in a skillet, add the olive oil, cherry tomatoes and spring onion, and bring to a boil. Add the cooked goges and cook for 3 minutes. Add the lemon zest, tarragon and half the salt. Add the shrimp and the remaining salt, and stir to combine. Cook for 3-4 minutes, and remove from heat.
Serve the goges and shrimp on plates. Pour over the sauce and drizzle with some olive oil. Sprinkle with the grated sfela and chopped parsley. Garnish with a sprig of fresh oregano or marjoram.
Wine pairing – Master sommelier Constantinos Lazarakis
The shrimp almost come third in this dish, as sfela is a fairly intense and savory cheese, and the goges are a voluminous, dense type of pasta. We wouldn’t want our chosen wine to antagonize these elements; on the contrary, we need a wine to counterbalance them. A young, vibrant Malagouzia will cleanse the palate, and its aromas, balancing between hints of grass and stone fruits, and will give the dish an additional spark.