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CATEGORY CUISINE TAG YIELD
July 1991 1 Servings

INGREDIENTS

1 1/2 lb Baby red potatoes, quartered
2 c Dry white wine
3/8 t Saffron threads
1/3 c Olive oil
12 Garlic cloves, minced
3 lb Uncooked jumbo shrimp
about 10 to 12 per
pound peeled
deveined
1/4 t Hot pepper flakes
3 T Tomato paste
1 Frozen baby peas, thawed
10-ounce
2 t Dried marjoram, crumbled

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.  Serves 6.  Bon
Appetit July 1991  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1069
Calories From Fat: 639
Total Fat: 72.3g
Cholesterol: 0mg
Sodium: 414.5mg
Potassium: 863.7mg
Carbohydrates: 22.8g
Fiber: 2.6g
Sugar: 10.6g
Protein: 2.7g


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