Potato and Red Pepper Shrimp Sauté

Potato and Red Pepper Shrimp Sauté

Ingredients:

• 3 medium yellow potatoes
• 2 Tbsp. 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 tsp. vinegar
• 12 oz. frozen jumbo shrimp (peeled and deveined, no-sodium-added)
• 1 medium fresh zucchini (cut in small chunks)
• 1 tsp. Italian seasoning (no-sodium)
• 1/4 tsp. 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. 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 3-4 minutes.
3. Cube potatoes.
4. Add juice, water, and vinegar to saucepan; bring to boil.
5. Add shrimp, zucchini, potatoes, and seasoning. Return to boil, and simmer 5-8 minutes, until shrimp, potatoes, and zucchini are done. The flesh of the shrimp should be an opaque color.
6. Halve the lemon; squeeze juice from half the lemon into the saucepan.
7. Serve the Parmesan cheese and lemon wedges cut from the remaining lemon half.