Shrimp And Potatoes With Garlic And Saffron
| 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)
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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