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Shrimp and Potatoes in Feta-Tomato Sauce

  • 50minutes
  • 359calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 2 medium onions , chopped

  3. 1 1/2 pound(s) all-purpose potatoes , peeled and cut into 1-inch pieces

  4. 1 large garlic clove , finely chopped

  5. 1 pinch(s) ground red pepper like cayenne

  6. 3/4 cup(s) water

  7. 1/2 teaspoon(s) salt

  8. 1 can(s) (14 to 16 ounces)

  9. tomatoes

  10. 1 pound(s) medium shrimp , shelled and deveined

  11. 4 ounce(s) feta cheese , crumbled

  12. 1/4 cup(s) chopped fresh dill

Instructions Jump to Ingredients ↑

  1. In nonstick 10-inch skillet, heat oil over medium heat. Add onions and cook, stirring frequently, untiltender and golden, about 10 minutes.

  2. Add potatoes and cook, stirring, until potatoes begin to brown, about 10 minutes. Stir in garlic andground red pepper and cook 30 seconds. Stir in water and salt; cover and cook until potatoes are almost tender, about 10 minutes.

  3. Add tomatoes with their juice, breaking up tomatoes with side of spoon. Cook, uncovered, until liquid has thickened slightly, about 10 minutes.

  4. Stir in shrimp and feta. Cover and cook until shrimp are opaque throughout, 3 to 5 minutes.

  5. Remove from heat and stir in dill. Makes 4 main-dish servings.

  6. Nutritional information is based on one serving.

  7. From Good Housekeeping Cookbook, Revised Edition: 1,039 Recipes from America's Favorite Test Kitchen 2007 Hearst Books - Buy the book

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