Yellow Potato and Red Pepper Shrimp Sauté
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4 servings; 1 1/2 cups each
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SWAP ScoreWhat's this?
4 servings; 1 1/2 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
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Yellow Potato and Red Pepper Shrimp Sauté
SWAP ScoreWhat's this?
4 servings; 1 1/2 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
4 servings; 1 1/2 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Ingredients
Directions
  1. Wash the potatoes and pierce the skin with a fork; microwave on high for 2 minutes. Turn potatoes over and microwave 2 more minutes. Remove from microwave and let cool slightly.
  2. While potatoes are cooling, heat olive oil over medium in a large saucepan. Add garlic, onion, and bell pepper, and cook about 3-4 minutes.
  3. Cube potatoes. Add juice, water, and vinegar to saucepan; bring to boil.
  4. Add shrimp, zucchini, potatoes, and seasoning. Return to boil, and simmer 5-8 minutes, until tender. The flesh of the shrimp should be an opaque color.
  5. Halve the lemon; squeeze juice from half the lemon into the saucepan.
  6. Serve with Parmesan cheese and lemon wedges cut from the remaining lemon half.
Nutrition Facts
Yellow Potato and Red Pepper Shrimp Sauté
Amount Per Serving (1 1/2 cups eachg)
Calories 314 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 112mg 37%
Sodium 597mg 25%
Potassium 1029mg 29%
Total Carbohydrates 39g 13%
Dietary Fiber 5g 20%
Sugars 7g
Protein 19g 38%
Vitamin A 11%
Vitamin C 82%
Vitamin D0%
Calcium 18%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Directions
  1. Wash the potatoes and pierce the skin with a fork; microwave on high for 2 minutes. Turn potatoes over and microwave 2 more minutes. Remove from microwave and let cool slightly.
  2. While potatoes are cooling, heat olive oil over medium in a large saucepan. Add garlic, onion, and bell pepper, and cook about 3-4 minutes.
  3. Cube potatoes. Add juice, water, and vinegar to saucepan; bring to boil.
  4. Add shrimp, zucchini, potatoes, and seasoning. Return to boil, and simmer 5-8 minutes, until tender. The flesh of the shrimp should be an opaque color.
  5. Halve the lemon; squeeze juice from half the lemon into the saucepan.
  6. Serve with Parmesan cheese and lemon wedges cut from the remaining lemon half.
Nutrition Facts
Yellow Potato and Red Pepper Shrimp Sauté
Amount Per Serving (1 1/2 cups eachg)
Calories 314 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 112mg 37%
Sodium 597mg 25%
Potassium 1029mg 29%
Total Carbohydrates 39g 13%
Dietary Fiber 5g 20%
Sugars 7g
Protein 19g 38%
Vitamin A 11%
Vitamin C 82%
Vitamin D0%
Calcium 18%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Tips

Use summer squash or eggplant in place of zucchini.

You can substitute any white fish for the shrimp.

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