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.

Prep Time: 30 minutes

Cooking Tips

Serving Suggestions: Serve with an 8 oz glass of fat-free (skim) milk, one slice whole-grain bread, and 1/2 peach, sliced.

Ingredients

• 3 medium yellow potatoes
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 small onion (chopped)
• 1 medium red bell pepper (coarsely chopped)
• 1/2 cup white grape juice
• 1/2 cup water
• 1 teaspoon vinegar
• 12 ounces frozen jumbo shrimp (peeled and deveined, no-sodium-added)
• 1 medium fresh zucchini (cut in small chunks)
• 1 teaspoon Italian seasoning (no-sodium)
• 1/4 teaspoon ground black pepper
• 1 lemon (divided)
• 1/4 cup Parmesan cheese

Directions

• 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, onion, 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. The flesh of the shrimp should be an opaque color.
• Halve the lemon; squeeze juice from half the lemon into the saucepan.
• Serve the Parmesan cheese and lemon wedges cut from the remaining lemon half.

Recipe courtesy of What’s Cooking? USDA Mixing Bowl.