Bistro Gulf Shrimp With Crispy Goat Cheese Topped Potato

Ready, Set, Cook! Special Edition Contest Entry: “Bistro Gulf Shrimp, with crispy Goatcheese topped Potatoes and A Creamy Tratoria Alfredo Sauce” A take-off on a very classic Italian pasta dish with shrimp in Alfredo Sauce. Tasting the crispy fire-grilled potatoes with sundried tomatoes goat cheese and roasted peppers and fresh cilantro makes this a mouthwatering experience anyone of my gourmet friends who tasted this version of the Alfredo dish here will be hard to forget.

• Ready In: 40 mins
• Serves: 4
• Yields: 64 oz

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)

Directions

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.