• Yellow Potato Red Pepper Shrimp Saute

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    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.


    • 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


    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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