Serves 4
311 cal · 35 min
Yellow Potato and Red Pepper Shrimp Sauté
Recipe GLPRae396775f166e7
A fresh and vibrant one-pan sauté featuring tender yellow potatoes, sweet red bell peppers, and succulent shrimp in a light white grape juice and vinegar broth. Zucchini and Italian herbs round out this healthy, colorful dish, finished with a squeeze of lemon and a sprinkle of Parmesan cheese.
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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
1 medium fresh zucchini, cut into small chunks
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 lemon
1/4 cup grated Parmesan cheese
Directions
Prick each potato all over with a fork to allow steam to escape. Place potatoes on a microwave-safe plate and microwave on high power for 2 minutes.
Turn the potatoes over and microwave for an additional 2 minutes on high power, until they are just tender.
Carefully remove the plate from the microwave and allow the potatoes to cool for a few minutes until they can be handled. Once cooled, cut each potato into bite-sized cubes.
While the potatoes are cooling, heat the olive oil in a large saucepan over medium heat.
Add the minced garlic, chopped onion, and coarsely chopped red bell pepper to the hot oil. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables are fragrant and beginning to soften.
Pour the white grape juice, water, and vinegar into the saucepan and stir to combine. Increase the heat to high and bring the mixture to a boil.
Once the liquid reaches a boil, add the frozen shrimp, cubed potatoes, zucchini chunks, Italian seasoning, and ground black pepper. Stir well to combine.
Return the mixture to a boil, then reduce the heat to medium-low and simmer gently for 5 to 8 minutes. The sauté is done when the shrimp flesh is opaque and firm (no longer translucent), the potatoes are tender, and the zucchini is cooked through.
Cut the lemon in half. Squeeze the juice from one half directly into the saucepan and stir to combine.
Cut the remaining lemon half into wedges. Divide the sauté among serving bowls and top each portion with grated Parmesan cheese. Serve with lemon wedges on the side for extra brightness.
