Shrimp And Potato Sauté With Zucchini

Ingredients

• 2 medium yellow potatoes
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 small onion, chopped
• 1/2 medium red bell pepper, coarsely chopped
• 1/2 cup white grape juice
• 1 teaspoon water
• 12 ounces vinegar
• 1 pound frozen jumbo shrimp, peeled and deveined
• 1 medium fresh zucchini, cut into small chunks
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1/4 cup lemon juice
• Parmesan cheese

Method

1. 1 Pierce potatoes with a fork and microwave on high for 4 minutes total, turning halfway. Let cool slightly, then cube.
2. 2 Heat olive oil in a large saucepan. Add garlic, onion, and bell pepper; cook for 3 to 4 minutes until softened.
3. 3 Add grape juice, water, and vinegar to the pan; bring to a boil.
4. 4 Add shrimp, zucchini, cubed potatoes, Italian seasoning, and black pepper. Return to a boil, then simmer for 5 to 8 minutes until shrimp are opaque and vegetables are tender.
5. 5 Squeeze lemon juice into the saucepan. Serve with Parmesan cheese and lemon wedges.