Summer Veggie and Shrimp Sauté

July 6, 2022

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 ounces frozen jumbo shrimp (peeled and deveined)

1 medium fresh zucchini (cut in small chunks)

1 tsp. Italian seasoning

1/4 tsp. ground black pepper

1 lemon (divided)

1/4 cup Parmesan cheese

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, onion, 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. The flesh of the shrimp should be an opaque color.
Halve the lemon; squeeze juice from half the lemon into the saucepan. Serve the Parmesan cheese and lemon wedges cut from the remaining lemon half.

Up-to-date agriculture news in your inbox!