Greek Shrimp Potatoes
|Olive oil||2 Teaspoon|
|Onion||1 Large, chopped|
|All purpose potatoes||1 1⁄2 Pound, peeled and cut into 1 inch chunks|
|Garlic||1 Clove (5 gm), crushed with garlic press|
|Ground red pepper||1⁄8 Teaspoon|
|Diced tomatoes||1 Can (10 oz)|
|Large shrimp||1 Pound, shelled and deveined|
|Chopped fresh dill||2 Tablespoon|
|Crumbled feta cheese||2 Ounce|
In nonstick 10 inch skillet, heat oil over medium heat.
Add onion and cook, stirring often, about 10 minutes or until tender.
Add potatoes, garlic, and ground red pepper, and cook 30 seconds.
Stir in salt and 1 cup water; heat to boiling over high heat.
Cover and simmer over low heat 15 minutes or until potatoes are tender.
Add tomatoes with their juice; heat to boiling over high heat.
Cover and simmer over low heat 5 minutes.
Remove cover; simmer 5 minutes longer.
Stir in shrimp; heat to boiling over high heat.
Cover and simmer over low heat 3 to 5 minutes, until shrimp turn opaque throughout.
Remove skillet from heat; stir in chopped dill and feta cheese.
Spoon into bowls to serve.