Seared Greek-Style Shrimp
with Lemon Potatoes and Yogurt Feta Dip- Crustacean/Crustacé
- Sulphites
- Milk
OPA! Dig into Greek spiced shrimp and lemony roasted potatoes with a zesty DIY yogurt feta dip. Don't forget the tomato and spring mix chopped salad to round out this weeknight winner!
Ingredients
285 g
Shrimp
(Contains: Crustacean/Crustacé)
1 tbsp
Greek Seasoning
(Contains: Sulphites)
300 g
Yellow Potato
1 unit
Vegetable Broth Concentrate
100 g
Greek Yogurt
(Contains: Milk)
28 g
Feta Cheese, crumbled
(Contains: Milk)
6 g
Garlic
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 unit
Lemon
56 g
Spring Mix
80 g
Tomato
7 g
Dill
Not included in your delivery
½ tsp
Sugar*
3.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!
Cut potatoes into 1/2-inch pieces, then toss with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the top of the oven, until golden-brown, 25-28 min.
While the potatoes roast, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop dill. Cut tomato into 1/4-inch pieces. Peel, then mince or grate garlic.
Stir together yogurt, half the feta, half the dill, 1 tsp lemon juice, 1/4 tsp sugar (dbl all for 4 ppl) and 1/4 tsp garlic in a small bowl. (NOTE: Refer to Garlic Guide.) Season with salt and pepper.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season all over with the Lemon-Pepper Seasoning. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min. **
While the shrimp cook, whisk together vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) in a medium bowl. Season with salt and pepper. Add tomatoes, spring mix, remaining dill and remaining feta. Toss together.
Whisk together lemon zest, half the broth concentrate (use all for 4 ppl) and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Add roasted potatoes and toss to coat. Divide shrimp, potatoes and salad between plates. Serve with yogurt feta dip and squeeze over a lemon wedge, if desired.
