Name: Shrimp And Potatoes with Garlic And Saffron
Ingredients: 1 1/2 lb Baby red potatoes; quartered; 2 c Dry white wine; 3/8 ts Saffron threads; 1/3 c Olive oil; 12 lg Garlic cloves; minced; 3 lb Uncooked jumbo shrimp; (about 10 to 12 per; ; pound), peeled,; ; deveined; 1/4 ts Hot pepper flakes; 3 tb Tomato paste; 1 pk Frozen baby peas; thawed (10-ounce); 2 ts Dried marjoram; crumbled

CATEGORY	CUISINE	TAG	YIELD
		July 1991	1	servings

INGREDIENTS

1 1/2	lb	Baby red potatoes; quartered
2	c	Dry white wine
3/8	ts	Saffron threads
1/3	c	Olive oil
12	lg	Garlic cloves; minced
3	lb	Uncooked jumbo shrimp; (about 10 to 12 per
		; pound), peeled,
		; deveined
1/4	ts	Hot pepper flakes
3	tb	Tomato paste
1	pk	Frozen baby peas; thawed (10-ounce)
2	ts	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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