| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Home2 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Yellow onion – diced |
| 2 |
|
Russet potatoes – peeled and |
|
|
cut |
| 2 |
|
Minced garlic cloves |
| 1/4 |
t |
Cayenne pepper |
| 1/2 |
c |
White wine |
| 1 |
|
14.5 oz. can diced tomatoes |
| 1 |
lb |
Large shrimp – peeled |
|
|
deveined |
| 2 |
T |
Fresh dill – chopped |
| 1/2 |
c |
Crumbled feta cheese |
INSTRUCTIONS
Directions: In a large high-sided skillet, heat the olive oil and
onion. Saut for 5-7 minutes until tender. Add the potatoes, garlic and
cayenne pepper. Next add the white wine, tomatoes and cook over low
heat for about 15 minutes until potatoes are tender. When tender, add
the shrimp and cook for 3-5 minutes, stirring in the dill. Remove heat
and serve immediately, topped with the feta cheese. Serves 4, 300
calories. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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