Author Notes
Lemon-garlic shrimp, potatoes, fresh vegetables and feta cheese come together to create this delicious, one-pot Greek Skillet. —Robin Deem
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Ingredients
- For the marinated shrimp:
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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
Directions
-
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.
-
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.
-
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.
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Place skillet in preheated oven and cook for 10 minutes.
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After 10 minutes, add peppers and shrimp. Cook for another 10 minutes.
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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.
-
Once skillet has cooled slightly, add tomatoes and cucumber. Serve with torn pita bread, if desired.
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