Greek Skillet

By Robin Deem
August 29, 2016
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Author Notes: Lemon-garlic shrimp, potatoes, fresh vegetables and feta cheese come together to create this delicious, one-pot Greek Skillet.Robin Deem

Serves: 4-6

For the marinated shrimp:

  • 1 pound raw shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried dill

For the rest of the skillet:

  • 2 medium baking potatoes, diced
  • 2 1/2 tablespoons olive oil, separated
  • 1/2 teaspoon salt, separated
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • 1 large shallot, diced
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 cup crumbled feta
  • 3/4 cup cherry tomatoes, halved
  • 1 Persian cucumber, diced
  1. First, marinate the shrimp. In a gallon-size resealable bag, combine all of the shrimp marinade ingredients. Place in refrigerator to marinate for about an hour.
  2. As shrimp is finishing up marinating, preheat oven to 425 degrees Fahrenheit. Season cast iron skillet with 1 tablespoon olive oil and ¼ teaspoon salt.
  3. In a medium bowl, toss potatoes with 1 ½ tablespoons olive oil. ¼ teaspoon salt, ¼ teaspoon pepper, oregano, dill and shallot. Pour into seasoned cast iron skillet.
  4. Place skillet in preheated oven and cook for 10 minutes.
  5. After 10 minutes, add peppers and shrimp. Cook for another 10 minutes.
  6. Finally, add crumbled feta and cook for another 5 minutes. After 5 minutes, turn the oven to a Hi broil and broil for an additional 3 minutes, or until feta is golden. Remove from oven.
  7. Once skillet has cooled slightly, add tomatoes and cucumber. Serve with torn pita bread, if desired.

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