5 from 1 vote
Greek Skillet | CaliGirl Cooking
Loaded Greek Skillet
A delicious, refreshing one-pot meal with the healthiest Greek ingredients.
Ingredients
For the marinated shrimp:
  • 1 pound raw shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • Juice of 1 medium lemon
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried dill
For the rest of the skillet:
  • 2 medium baking potatoes diced
  • 2 ½ tablespoons olive oil separated
  • ½ teaspoon salt separated
  • ¼ teaspoon pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried dill
  • 1 large shallot diced
  • 1 small red bell pepper diced
  • 1 small yellow bell pepper diced
  • 1 cup crumbled feta
For the toppings:
  • ¾ cup cherry tomatoes halved
  • 1 Persian cucumber diced
To serve:
  • Pita bread optional
Instructions
  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.