Yellow Potato and Red Pepper Shrimp Sauté

Ingredients

• 3 piece(s) Yellow potatoes
• 2 tbsp Olive oil
• 2 piece(s) Garlic, minced
• 1 piece(s) Onion chopped
• 1 tsp Red bell pepper coarsely chopped
• 4 cubes White grape juice
• 1/2 cup Water
• 1 tbsp Vinegar
• 12 g Frozen jumbo shrimp (peeled and deveined, no sodium-added）
• 1 piece(s) Fresh zucchini cut in small chunks
• 1 tsp Italian seasoning no sodium
• 1/4 tsp Ground black pepper
• 1 piece(s) Lemon, divided
• 2 tbsp Parmesan cheese

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.

Storage and Meal Prep Tips