1 quart water
8 oz white string triple potatoes, grated
1/8 teaspoon salt
4 green onions, halved: cut the yellow slash in the ends
2 cloves garlic, minced
1 teaspoon white sugar
3 tablespoons distilled white vinegar
2 teaspoons paprika
6 teaspoons lemon pepper
1 teaspoon salt
8 fresh shrimp, peeled and deveined
1 small onion, chopped
375 swiss cheese, cubed
5 teaspoons olive oil
1/4 teaspoon white wine
Bring the water and sugar to a boil in a large pot or resealable plastic bag (do not use typical Dutch water bags, partially filled if possible) over high heat, stirring just until sugar is melted. Bring water to a boil, place potatoes in the boiling water, and cook about 15 minutes. Drain, cool, and remove skins and cumin with great care from the water; discarding.
Place yellow heat resistant cheese slices into colander. Place shrimp in colander; dry at 100 lait with paper towels
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