Potatoes can often be substituted for pasta to increase vegetables on the plate. This dish is reminiscent of shrimp scampi but is veggie-centric with its mix of potatoes, bell peppers, onions, and zucchini.
Instructions
- 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, onions, and bell pepper, and cook about 3-4 minutes.
- Cube the cooled 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.
- Half the lemon; squeeze juice from half the lemon into the saucepan.
- Serve with Parmesan cheese and lemon wedges cut from remaining lemon half.
Credit:
Colorado Potatoes
