Shrimp And Potatoes With Garlic And Saffron

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Baby red potatoes - quartered
2 cups	474ml	Dry white wine
3/8 teaspoon	1.9ml	Saffron threads
1/3 cup	78ml	Olive oil
12 cups	1116g / 39oz	Garlic cloves - minced (large)
3 lbs	1362g / 48oz	Uncooked jumbo shrimp - peeled, deveined
		= (abt 10 to 12 per lb)
1/4 teaspoon	1.3ml	Hot pepper flakes
3 tablespoons	45ml	Tomato paste
1		Frozen baby peas - (10 oz) - thawed
2 teaspoons	10ml	Dried marjoram - crumbled
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
Bon Appetit, July 1991

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