A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Greek Shrimp With Red Potatoes, Spinach & Feta Cheese
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- #95262
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
non-stick cooking spray
1 pound large shrimp, peeled and deveined
2 cloves garlic, minced
2 tablespoons fresh lemon juice
2 teaspoons dried 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 package (10 ounce size) fresh spinach, stems trimmed and rinsed well
1/4 cup crumbled feta cheese
directions
Preheat oven to 450 degrees F. Coat a large foil oven bag with nonstick cooking spray and set aside.
In a large bowl, combine shrimp, garlic, lemon juice, oregano, salt, and pepper and toss to coat.
Toss potatoes slices with olive oil and arrange slices in bottom of prepared oven bag. Top with spinach and then shrimp mixture. Double-fold open end of bag to seal it.
Place bag on a baking sheet and bake 40 minutes, until shrimp are cooked through and potatoes are tender.
Remove from oven and cut open bag with a sharp knife, carefully folding back top to allow steam to escape. Sprinkle feta over top.
added by
kitkat
nutrition data
Nutritional data has not been calculated yet.
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