Bistro Gulf Shrimp With Crispy Goat Cheese Topped Potato

• 12 cup chicken broth
• 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
• 34 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
• 12 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)

1. Heat oven to 400 degrees F. Place chicken broth and fire grilled SIMPLY DICED POTATOES WITH ONION blended with 1/4 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.
3. Sprinkle with roasted juliennes of bell peppers and 1/2 cup sundried tomatoes.
4. Sprinkle with 4 Tbsp chopped fresh cilantro.
5. Sprinkle with 8 oz crumbled goat cheese and evenly ladle Alfredo Sauce over everything.
6. Bake 15-30 minutes or until edges are bubbly.
7. Sprinkle with remaining goat cheese; bake 1-2 minutes or until cheese begins to melt.

chicken broth, potatoes, tomato, shrimp, yellow bell peppers, tomato, fresh cilantro, goat cheese, alfredo sauce

Taken from www.food.com/recipe/bistro-gulf-shrimp-with-crispy-goat-cheese-topped-potato-475696 (may not work)