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  • Yellow Potato Red Pepper Shrimp Saute

    1 vote
    Potatoes can often be substituted for pasta to increase vegetables on the plate. This dish is reminiscent of shrimp scampi but is veggie-centric with its mix of potatoes, bell peppers, onions and zucchini. The potatoes are partially cooked in the microwave before sauteing, for meat that's on the table in 30 minutes.

    Ingredients

    • 3 medium Colorado yellow potatoes
    • 2 tbsp olive oil
    • 2 cloves garlic, minced
    • 1 small onion, chopped
    • 1 medium red bell pepper, coarsely chopped
    • 1/2 cup white grape juice
    • 1/2 cup water
    • 1 tsp vinegar
    • 12 oz frozen jumbo shrimp, peeled and deveined, no-sodium-added (may substitute with cubed chicken breast)
    • 1 medium fresh zucchini, cut into small chunks
    • 1 tsp Italian medley seasoning, low-sodium, such as Mrs. Dash
    • 1/4 tsp ground black pepper
    • 1 lemon, divided
    • 1/4 cup Parmesan cheese

    Directions

    1. Pierce the skin of each potato with a fork; microwave potatoes on high for 2 minutes. Turn potatoes over and microwave 2 more minutes. Remove from microwave and let cool slightly. While potatoes are cooling, heat olive oil in large saucepan. Add garlic, onions and bell pepper, and cook about 3-4 minutes. Cube potatoes. Add juice, water and vinegar to saucepan; bring to boil. Add shrimp, zucchini, potatoes, and seasoning. Return to boil, simmer 5-8 minutes, until shrimp, potatoes and zucchini are done. Halve the lemon; squeeze juice from half the lemon into the saucepan. Serve with Parmesan cheese and lemon wedges cut from remaining lemon half.

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