Bistro Gulf Shrimp With Crispy Goat Cheese Topped Potato

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/2 cup chicken broth
• 1 (20 ounce) package simply potatoes diced potatoes with onion
• 3/4 cup sun-dried tomato, in olive oil (finely diced, divided)
• 16 ounces fresh pink gulf shrimp, 16-20 count steamed, peeled and deveined
• 2 yellow bell peppers, roasted, seeded and cut into juliennes
• 1/2 cup sun-dried tomato packed in oil, drained and cut into juliennes
• 1 bunch fresh cilantro, washed, dried and chopped, divided
• 16 ounces crumbled goat cheese, divided
• 2 cups prepared alfredo sauce (store bought)

Recipe

• 1 heat oven to 400 degrees f. place chicken broth and fire grilled simply diced potatoes with onion blended with ¼ cup diced sundried tomatoes in bottom of 2 qt baking dish.
• 2 add steamed, peeled and deveined pink gulf shrimp, divided evenly over potatoes in baking dish. sprinkle with roasted juliennes of bell peppers and ½ cup sundried tomatoes. sprinkle with 4 tbsp chopped fresh cilantro.
• 3 sprinkle with 8 oz crumbled goat cheese and evenly ladle alfredo sauce over everything.
• 4 bake 15-30 minutes or until edges are bubbly. sprinkle with remaining goat cheese; bake 1-2 minutes or until cheese begins to melt.