An authentic taste of Greece’s coastal cuisine is what Chef Polina Economides has strived to serve at Zorba’s, which reopened in Baton Rouge in 2013 after Polina and her husband Dinos returned to the Capital Region after a 13-year hiatus spent in their native Greece.
The Shrimp Santorini is a great example of her desire to let good ingredients shine. The simple dish is a sauté of extra-virgin olive oil, plump Gulf shrimp, tomatoes, fresh thyme from the restaurant’s herb garden, and fresh lemon juice. “The inspiration came from the island of Santorini,” says Economides. “It’s an area famous for flavorful tomatoes and fresh fish right off the boat.”
The shrimp are plated around a bed of roasted sweet potatoes, Brussels sprouts, beets and cauliflower, creating a vibrant, nutrient-packed dish that’s perfect for summer.
5713 Essen Lane, Suite B
Tuesday to Thursday, 11 a.m. to 2 p.m. and 5 to 9 p.m.
Friday and Saturday, 5 to 10 p.m.
Closed Sunday and Monday