Yellow Potato and Red Pepper Shrimp Sauté

25 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 3yellow potatoes
• 29.6 mlolive oil
• 2garlic
• 1onion
• 1red bell pepper
• ½ cupwhite grape juice
• ½ cupwater
• 4.9 mlvinegar
• 12 ozfrozen jumbo shrimp
• 1zucchini
• 4.9 mlno-sodium Italian seasoning
• 1.2 mlground black pepper
• 1lemon
• ¼ cupParmesan cheese

How to cook it

1. Prick each potato several times with a fork and microwave on high for 2 minutes, then turn them over and heat for an additional 2 minutes before setting aside to cool slightly.
2. Warm the olive oil in a large saucepan over medium heat, add the minced garlic, chopped onion, and bell pepper, and cook for 3 to 4 minutes.
3. Cut the par-cooked potatoes into bite-sized cubes.
4. Pour the grape juice, water, and vinegar into the pan and bring the liquid to a rolling boil.
5. Stir in the cubed potatoes, shrimp, zucchini chunks, Italian seasoning, and black pepper, return to a boil, then lower the heat and simmer for 5 to 8 minutes until the shrimp are completely opaque and the vegetables are tender.
6. Halve the lemon and squeeze the juice from one half into the pan, then serve the dish alongside the Parmesan cheese and wedges cut from the remaining lemon half.

More Kubbord recipes