Shrimp and potatoes with garlic and saffron

1 servings

Ingredients

Quantity Ingredient
1½ pounds Baby red potatoes; quartered
2 cups Dry white wine
⅜ teaspoon Saffron threads
⅓ cup Olive oil
12 larges Garlic cloves; minced
3 pounds Uncooked jumbo shrimp; (about 10 to 12 per
; pound), peeled,
; deveined
¼ teaspoon Hot pepper flakes
3 tablespoons Tomato paste
1 pack Frozen baby peas; thawed (10-ounce)
2 teaspoons Dried marjoram; crumbled

Directions

Cook potatoes in large saucepan of boiling water until just tender. Drain.

Combine wine and saffron in small bowl.

Heat oil in heavy large skillet over medium-low-heat. Add garlic and saute until just beginning to color, about 3 minutes. Add shrimp and hot pepper flakes; increase heat to medium-high and stir to coat shrimp with oil. Add tomato paste and wine mixture. Bring to boil, stirring constantly. Cook until shrimp are just tender, about 5 minutes. Transfer shrimp to bowl, using slotted spoon. Add potatoes to skillet and boil until liquid thickens to sauce consistency, about 6 minutes. Return shrimp and any juices in bowl to skillet. Mix in peas and marjoram and heat through. Season with salt and pepper and serve.

Serves 6.

Bon Appetit July 1991

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Converted by MM_Buster v2.0l.

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