Recipe information
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.
Step 2
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.
