| 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
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