Sauteed garlic shrimp with potatoes and peppers

This dish is paying homage to shrimp scampi however is veggie-centric with its mixture of potatoes, bell peppers, onions, and zucchini. The potatoes are partially cooked within the microwave earlier than sautéing, for a meal that is on the desk in half-hour.

Prep time: half-hour

Cooking Suggestions

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

Elements

• 3 medium yellow potatoes
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 small onion (chopped)
• 1 medium pink 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 recent zucchini (lower in small chunks)
• 1 teaspoon Italian seasoning (no-sodium)
• 1/4 teaspoon floor black pepper
• 1 lemon (divided)
• 1/4 cup Parmesan cheese

Instructions

• Pierce the pores and skin of every potato with a fork; microwave potatoes on excessive for two minutes. Flip potatoes over and microwave 2 extra minutes. Take away from microwave and let cool barely.
• Whereas potatoes are cooling, warmth olive oil in giant saucepan. Add garlic, onion, and bell pepper, and cook dinner about 3-4 minutes.
• Dice potatoes. Add juice, water, and vinegar to saucepan; deliver to boil. Add shrimp, zucchini, potatoes, and seasoning. Return to boil, and simmer 5-8 minutes, till shrimp, potatoes, and zucchini are executed. The flesh of the shrimp needs to be an opaque colour.
• Halve the lemon; squeeze juice from half the lemon into the saucepan.
• Serve the Parmesan cheese and lemon wedges lower from the remaining lemon half.

Recipe courtesy of What’s Cooking? USDA Mixing Bowl.