Yellow Potato and Red Pepper Shrimp Sauté Recipe

Make Half Your Plate Fruits & Veggies

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. The potatoes are partially cooked in the microwave before sautéing, for a meal that’s on the table in 30 minutes.

Recipe Cost for 4 People: $15.29 ($3.82/serving)*

Preparation Time: 30 minutes

3 medium Colorado yellow potatoes 2 T olive oil 2 cloves garlic, minced 1 small onion, chopped 1 medium red bell pepper, coarsely chopped ½ cup white grape juice ½ cup water 1 tsp vinegar 12 oz frozen jumbo shrimp, peeled & deveined, no-sodium-added (may substitute with cubed chicken breast) 1 medium fresh zucchini, cut in small chunks 1 tsp Italian medley seasoning, low-sodium, such as Mrs. Dash ¼ tsp ground black pepper 1 lemon, divided ¼ cup Parmesan cheese

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 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. Complete this Healthy Plate: Serve with an 8 oz glass of non-fat milk, rustic whole-grain bread, and ½ peach, sliced.

Serves: 4

Fruits & Veggies per Serving 2 Cups

Nutrition Info
Calories: 330 Total Fat: 10g Saturated Fat: 2g % of Calories from Fat: 27% % Calories from Sat Fat: 5%		Protein: 24g Carbohydrates: 38g Cholesterol: 120mg Dietary Fiber: 6g Sodium: 240mg
MyPlate Contributions
Vegetables Fruit Grain Protein Dairy		1.75 cup 0.25 cup 0 oz 2.5 oz 0.25 cup
Each serving provides: An excellent source of protein, fiber, vitamin A, vitamin C, vitamin B6, potassium, phosphorus. and copper, and a good source of vitamin E, thiamin, riboflavin, niacin, folate, vitamin B12, calcium, iron, magnesium, and zinc.

*Retail prices, Boulder, Colorado, and online, September 2012-September 2013.

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