Shirley's Recipes

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Name: Greek Shrimp with Red Potatoes, Spinach and Feta Cheese
Key Ingredient: shrimp
Preparation: mix; bake
Cuisine: Mediterranean
Source: Health Magazine/October 2000
Food Group: seafood; vegetable
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :15
Elapsed Time: :55
Servings: 4

Non-stick cooking spray
1 pound large shrimp, peeled and deveined
2 cloves garlic, minced
2 tablespoons fresh lemon juice
2 teaspoons dried leaf oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
4 small red potatoes, quartered and cut into 1/4-inch-thick slices
2 teaspoons olive oil
1 (10-ounce) package fresh spinach, stems trimmed and rinsed well
1/4 cup crumbled feta cheese

Preheat oven to 450F. Coat a large foil oven bag with nonstick cooking spray or use a large (24-inch-long) piece of heavy-duty aluminum foil and set aside.

In a large bowl, combine shrimp, garlic, lemon juice, oregano, salt and pepper and toss to coat.

Toss potato slices with olive oil and arrange slices in bottom of prepared oven bag or foil. Top with spinach and then shrimp mixture. Double-fold open end of bag to seal or, if using foil, lift long sides and fold together leaving some air space above ingredients then seal both ends tightly to make a foil packet.

Place bag or packet on a baking sheet and bake 40 minutes, until shrimp are cooked through and potatoes are tender.

Remove from oven and cut open with a sharp knife, carefully folding back top to allow steam to escape. Sprinkle feta over top.

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