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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Divide the bag of hashbrowns in half (10oz ea). Following the Easy Cooking Directions on the back of the bag, use the vegetable oil as directed to cook each half bag of hashbrowns. | 2. After cooking, place hashbrowns on a plate lined with paper towel, and set aside. | 3. Preheat the oven to 350 degrees. | 4. In a large skillet, heat the olive oil over medium high heat. Add the onions, leek, and garlic and saute till translucent, about 5 minutes. | 5. Add the tomatoes, tomato paste, wine, cumin, oregano, rosemary, lemon juice and capers. | 6. Season with the salt and pepper. | 7. Cook for 10 minutes, stirring occasionally. | 8. Reduce the heat to medium, add the shrimp and cook for an additional 5 minutes, stirring once or twice. | 9. In a 11 3/4 x 71/2 x 13/4 Pyrex baking dish, or the equivalent, ladle 1/3 of the tomato and shrimp sauce. | 10. Spread 1/2 of the potatoes over the sauce. | 11. Ladle another 1/3 of the sauce over the potatoes. | 12. Spread the remaining potatoes over the sauce. Pour the remaining sauce over the potatoes. | 13. Sprinkle the feta cheese over the sauce. | 14. Spread the egg slices and olives on top of the cheese. | 15. Spread the cilantro over the top. | 16. Bake, uncovered, for 30 minutes or until bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1		cleaned de-veined covered refrigerated	321.8674	4.1253	61.6988	4.5787
potato	1	bag	Shredded	-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
green onion	8		chopped chopped	153.36	32.6032	5.5096	2.6696
leek	1		sliced	54.29	12.5935	1.335	0.267
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
plum tomato	2	cups	chopped	-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
white wine	1	cup		-	-	-	-
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
rosemary	1/2	teaspoon		0.4585	0.0724	0.0116	0.0205
lemon	1			1.2808	0.4116	0.0486	0.0132
caper	2	tablespoons	drained rinsed chopped	3.9560000000000004	0.8411	0.4059	0.1479
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
feta cheese	1/4	cup	crumbled	99.0	1.5338	5.3288	7.98
hard egg	2		sliced boiled	-	-	-	-
green manzanilla olive	8			-	-	-	-
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.