DinnerMedium

Yellow Potato and Red Pepper Shrimp Sauté

Name: Yellow Potato and Red Pepper Shrimp Sauté
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 medium yellow potatoes; 2 tablespoons olive oil; 2 cloves garlic; 1 small onion; 1 medium red bell pepper; 1/2 cup white grape juice; 1/2 cup water; 1 teaspoon vinegar; 12 ounces frozen jumbo shrimp; 1 medium fresh zucchini; 1 teaspoon Italian seasoning; 1/4 teaspoon ground black pepper; 1 lemon; 1/4 cup Parmesan cheese

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 sautéing, for a meal that's on the table in 30 minutes.

30 min4 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 serving

311

Calories

15g

Protein

42g

Carbs

10g

Fat

Fiber

11g

Sugar

171mg

Sodium

Saturated Fat 2 g · Cholesterol 88 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

yellow potatoes
3 medium
olive oil
2 tablespoons
garlic
2 cloves · minced
onion
1 small · chopped
red bell pepper
1 medium · coarsely chopped
white grape juice
1/2 cup
water
1/2 cup
vinegar
1 teaspoon
frozen jumbo shrimp
12 ounces · peeled and deveined, no sodium-added
fresh zucchini
1 medium · cut in small chunks
Italian seasoning
1 teaspoon · no sodium
ground black pepper
1/4 teaspoon
lemon
1 · divided
Parmesan cheese
1/4 cup

Instructions

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.
2
While potatoes are cooling, heat olive oil in large saucepan. Add garlic, onion, and bell pepper, and cook about 3 to 4 minutes.
3
Cube potatoes. Add juice, water, and vinegar to saucepan; bring to boil. Add shrimp, zucchini, potatoes, and seasoning. Return to boil, and simmer 5 to 8 minutes, until shrimp, potatoes, and zucchini are done. The flesh of the shrimp should be an opaque color.
4
Cut the lemon in half; squeeze juice from half the lemon into the saucepan.
5
Serve the Parmesan cheese and lemon wedges cut from the remaining lemon half.

Source: USDA MyPlate Kitchen · Produce for Better Health Foundation

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