Yellow Potato and Red Pepper Shrimp Sauté

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, no sodium-added
• 1 medium fresh zucchini — cut in small chunks
• 1 teaspoon Italian seasoning — no sodium
• 1/4 teaspoon ground black pepper
• 1 lemon — divided
• 1/4 cup Parmesan cheese

Method

1. Pierce the skin of each potato with a fork; microwave potatoes on high for 2 minutes.
2. Turn potatoes over and microwave 2 more minutes.
3. Remove from microwave and let cool slightly.
4. While potatoes are cooling, heat olive oil in large saucepan.
5. Add garlic, onion, and bell pepper, and cook about 3 to 4 minutes.
6. Cube potatoes.
7. Add juice, water, and vinegar to saucepan; bring to boil.
8. Add shrimp, zucchini, potatoes, and seasoning.
9. Return to boil, and simmer 5 to 8 minutes, until shrimp, potatoes, and zucchini are done.
10. The flesh of the shrimp should be an opaque color.
11. Cut the lemon in half; squeeze juice from half the lemon into the saucepan.
12. Serve the Parmesan cheese and lemon wedges cut from the remaining lemon half.