Shrimp and Potatoes with Garlic and Saffron

By á-177220

Bon Appétit | July 1991
yield
Serves 6

Ingredients

• 1 1/2 pounds baby red potatoes, quartered
• 2 cups dry white wine
• 3/8 teaspoon saffron threads
• 1/3 cup olive oil
• 12 large garlic cloves, minced
• 3 pounds uncooked jumbo shrimp (about 10 to 12 per pound), peeled, deveined
• 1/4 teaspoon hot pepper flakes
• 3 tablespoons tomato paste
• 1 10-ounce package frozen baby peas, thawed
• 2 teaspoons dried marjoram, crumbled

Preparation

Step 1

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 sauté 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.