Yellow Potato and Red Pepper Shrimp Sauté
41 1/2 cups each
  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. Cube potatoes.
  3. Add shrimp, zucchini, potatoes, and seasoning to the pan. Simmer 5-8 minutes, until tender. The flesh of the shrimp should be an opaque color.
  4. Halve the lemon; squeeze juice from half the lemon into the saucepan.
  5. Serve with Parmesan cheese and lemon wedges cut from the remaining lemon half.
Recipe Notes

Use summer squash or eggplant in place of zucchini.

You can substitute any white fish for the shrimp.

Nutrition Facts
Yellow Potato and Red Pepper Shrimp Sauté
Amount Per Serving (1 1/2 cups eachg)
Calories 339 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 185mg 62%
Sodium 934mg 39%
Potassium 1095mg 31%
Total Carbohydrates 37g 12%
Dietary Fiber 5g 20%
Sugars 5g
Protein 26g 52%
Vitamin A 35%
Vitamin C 134%
Vitamin D0%
Calcium 14%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
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