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Name: Shrimp And Potatoes with Garlic And Saffron
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: ; pound), peeled,; 2 ts Dried marjoram; crumbled; ; deveined; 3 tb Tomato paste; 1/4 ts Hot pepper flakes; 2 c Dry white wine; 1 pk Frozen baby peas; thawed; 1/3 c olive oil; 1 1/2 lb Baby red potatoes; quartered; 3/8 ts Saffron threads; 12 lg Garlic minced; 3 lb Uncooked jumbo shrimp;

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INGREDIENTS

; pound), peeled,
2 ts Dried marjoram; crumbled
; deveined
3 tb Tomato paste
1/4 ts Hot pepper flakes
2 c Dry white wine
1 pk Frozen baby peas; thawed
1/3 c olive oil
1 1/2 lb Baby red potatoes; quartered
3/8 ts Saffron threads
12 lg Garlic ; minced
3 lb Uncooked jumbo shrimp;

Servings

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

NOTES

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Shrimp And Potatoes with Garlic And Saffron

; pound), peeled,
2 ts Dried marjoram; crumbled
 ; deveined
3 tb Tomato paste
1/4 ts Hot pepper flakes
2 c Dry white wine
1 pk Frozen baby peas; thawed
1/3 c olive oil
1 1/2 lb Baby red potatoes; quartered
3/8 ts Saffron threads
12 lg Garlic minced
3 lb Uncooked jumbo shrimp;

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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Nutrition

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Serving Size: 1 Serving (2361g)
Recipe Makes: 1 servings

Calories: 430
Calories from Fat: 169 (39%)

Amt Per Serving		% DV

	Total Fat 18.8g	25 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 13.1g
	Polyunsanturated Fat 2.2g
Cholesterol 0mg		0 %
Sodium 1176.9mg		41 %
Potassium 1733.7mg		46 %
Total Carbohydrate 43.2g		13 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 36.2g
Protein 8.8g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 430

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