Yellow Potato and Red Pepper Shrimp Sauté

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.

Yield

4 Servings

Serving size

1 serving

Rating

3.64 of 5 (138 ratings)

Food groups

• Dairy: 1/4 cups
• Fruit: 1/4 cups
• Protein Foods: 2 ounces
• Vegetables: 1 3/4 cups

Ingredients

• 3 medium yellow potatoes
• 2 tablespoons 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 teaspoon vinegar
• 12 ounces frozen jumbo shrimp (peeled and deveined, no sodium-added)
• 1 medium fresh zucchini (cut in small chunks)
• 1 teaspoon Italian seasoning (no sodium)
• 1/4 teaspoon 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.
2. Turn potatoes over and microwave 2 more minutes.
3. Remove from microwave and let cool slightly.
4. While potatoes are cooling, heat olive oil in large saucepan.
5. Add garlic, onion, and bell pepper, and cook about 3 to 4 minutes.
6. Cube potatoes.
7. Add juice, water, and vinegar to saucepan; bring to boil.
8. Add shrimp, zucchini, potatoes, and seasoning.
9. Return to boil, and simmer 5 to 8 minutes, until shrimp, potatoes, and zucchini are done.
10. The flesh of the shrimp should be an opaque color.
11. Cut the lemon in half; squeeze juice from half the lemon into the saucepan.
12. Serve the Parmesan cheese and lemon wedges cut from the remaining lemon half.

Nutrition per serving

Notes

Serving Suggestions : Serve with an 8 ounce glass of fat-free (skim) milk, one slice whole-grain bread, and 1/2 peach, sliced.

Recipes you may also like

• Stovetop Tamale Pie
• Pulled Pork Sandwich with Red Cabbage and Carrot Slaw
• Leftover Turkey Casserole
• Bran Muffins
• Pasta Primavera
• Stove Top Potato and Cabbage Casserole
• Microwave Potato Corn Chowder
• Slow Cooker Beef Stew

Source

Recipe by: Produce for Better Health Foundation

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/yellow-potato-and-red-pepper-shrimp-saute. Federal works are public domain in the United States.