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
- 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.
- Place skillet in preheated oven and cook for 10 minutes.
- After 10 minutes, add peppers and shrimp. Cook for another 10 minutes.
- 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.