Yellow Potato and Red Pepper Shrimp Sauté
By Fruits & Veggies - More Matters
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.

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  • Prep Time: 30 minutes
Category: Main Dishes
Serves: 4
Cups of Fruits & Vegetables per Serving: 2
Think Variety; Think Color: Red,White,Green,Blue/Purple

Ingredients

3 medium Colorado yellow potatoes
2 T olive oil
2 cloves garlic, minced
1 small onion, chopped
1 medium red bell pepper, coarsely chopped
½ cup white grape juice
½ cup water
1 tsp vinegar
12 oz frozen jumbo shrimp, peeled & deveined, no-sodium-added (may substitute with cubed chicken breast)
1 medium fresh zucchini, cut in small chunks
1 tsp Italian medley seasoning, low-sodium, such as Mrs. Dash
¼ tsp ground black pepper
1 lemon, divided
¼ cup Parmesan cheese

Directions

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, and simmer 5-8 minutes, until shrimp, potatoes, and zucchini are done. Half the lemon; squeeze juice from half the lemon into the saucepan. Serve with Parmesan cheese and lemon wedges cut from remaining lemon half.

Nutritional Information

  • Calories:    330
  • Carbohydrates:    38g
  • Total Fat:    10g
  • Cholesterol:    120mg
  • Saturated Fat:   2g
  • Dietary Fiber:    6g
  • % of Calories from Fat:    27%
  • Sodium:    240 mg
  • Protein:    24g
  • Recipe Credit
  • Colorado Potatoes

 

 

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