People ask me quite frequently where I learned to cook and while I had a great cook for a mom growing up, it really wasn't until college and out on my "own" that I started to brave the food shopping and meal preparing waters. It dawned on me last night while making one of my favorite dishes that I have been cooking it since those long forgotten college days now 15 years ago! Living in a house with 5 other girls, (Yikes! That's a lot of estrogen, people!) we would often do one or two group meals a week in an effort to pool funds and connect as friends. One of the first ones we did is the dish that has stuck with me all these years with slight variations here and there. I cannot remember the "original" origin??? Perhaps a Sunset or Cooking Light mag which we would often glib some inspirations for our collegiate brain food extravaganzas. I believe now, too, that we were also attempting to establish a family and a home in that little house on Whatever Street. And so began my journey and love affair with meals.
Below is the Ellie Kruger version minus the potatoes (which make it)! So you have to do this recipe minus the shrimp! And once the potatoes are cooked you add the shrimp, feta, and dill and then broil it for a couple minutes so the feta gets candied!
You can use Russets, Yukon Golds, or Reds. 1/6 or 1/8th pieces work well with or without skins. Add the potatoes to the onion and garlic mixture a couple minutes before your liquid (toms/broth/wine) goes in. To the can of tomatoes you can also add some white wine (Pinot Grigio is good cause its tasty and inexpensive) or broth or both. You don't want it too runny, but want enough liquid to cook the spuds. Another word about dill...be careful with it. You can ruin a dish with too much in my opinion. You can sub dried but that is potent too, so be careful! I like to add the parsley before oven and the dill when the shrimp goes in.
I also like to add a pinch of chili flakes to this sometimes, or spaghetti sauce instead of the canned tomatoes, or some greek olives like Kalamata. Eat it hot right out of the oven with a sourdough baguette and spring mix salad. It will comfort and warm you on a cold and rainy midweek night.
Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
You can use Russets, Yukon Golds, or Reds. 1/6 or 1/8th pieces work well with or without skins. Add the potatoes to the onion and garlic mixture a couple minutes before your liquid (toms/broth/wine) goes in. To the can of tomatoes you can also add some white wine (Pinot Grigio is good cause its tasty and inexpensive) or broth or both. You don't want it too runny, but want enough liquid to cook the spuds. Another word about dill...be careful with it. You can ruin a dish with too much in my opinion. You can sub dried but that is potent too, so be careful! I like to add the parsley before oven and the dill when the shrimp goes in.
I also like to add a pinch of chili flakes to this sometimes, or spaghetti sauce instead of the canned tomatoes, or some greek olives like Kalamata. Eat it hot right out of the oven with a sourdough baguette and spring mix salad. It will comfort and warm you on a cold and rainy midweek night.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 1/2 cups)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
- 1/4 cup finely minced fresh flat-leaf parsley
- 1 tablespoon finely minced fresh dill
- 1 1/4 pounds medium shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup crumbled feta cheese (about 3 ounces)
Directions
Preheat the oven to 425 degrees F.
Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
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