° medium yellow potatoes
°30ml olive oil
°2 minced garlic cloves
°1 small onion chopped
°1 coarsely chopped medium red bell pepper
°1/2 cup white grape juice
°1/2 cup cup water
°12 oz frozen jumbo shrimp, peeled
°1 medium fresh zucchini cut into small pieces
°10 ml low sodium Italian seasoning mix
°1 ml ground black pepper
°1 lemon divided
°1/4 cup parmesan cheese
Pierce skin of each potato with fork; microwave on high for 2 minutes. Flip the potatoes and microwave for another 2 minutes. Remove from the microwave and let cool slightly.
While potatoes cool, heat olive oil in saucepan. Add the garlic, onions and peppers, then cook for about 3 to 4 minutes. Cut the potatoes into cubes. Add the juice, water and vinegar to the saucepan, bring to a boil. Stir in shrimp, zucchini, potatoes and seasonings.
Return to the boil and simmer, 5 to 8 minutes, until the shrimp, potatoes and zucchini are cooked. Cut the lemon in half; squeeze the juice from one half into the pan. Serve with parmesan and lemon slices from the remaining half. Makes 4 servings.
Sauteed Shrimp with Yellow Potatoes and Red Peppers