Yellow Potato and Red Pepper Shrimp Sauté

Ingredients, directions and serving information for Yellow Potato and Red Pepper Shrimp Sauté.

• 3 medium yellow potatoes
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 small onion
• 1 medium red bell pepper
• 1/2 cup white grape juice
• 1/2 cup water
• 1 teaspoon vinegar
• 12 ounces frozen jumbo shrimp
• 1 medium fresh zucchini
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 lemon
• 1/4 cup Parmesan cheese

1. 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.
2. While potatoes are cooling, heat olive oil in large saucepan. Add garlic, onion, and bell pepper, and cook about 3 to 4 minutes.
3. Cube potatoes. Add juice, water, and vinegar to saucepan; bring to boil. Add shrimp, zucchini, potatoes, and seasoning. Return to boil, and simmer 5 to 8 minutes, until shrimp, potatoes, and zucchini are done. The flesh of the shrimp should be an opaque color.
4. Cut the lemon in half; squeeze juice from half the lemon into the saucepan.
5. Serve the Parmesan cheese and lemon wedges cut from the remaining lemon half.