1 1/2 Lb. 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 Lbs. uncooked, de-veined jumbo shrimp 10 to 12 per lb.
1/4 Teaspoon hot pepper flakes
3 Tablespoon tomato paste
1-10 Oz. pkg. frozen baby peas thawed
2 Teaspoon dried marjoram, crumbled
Cook potatoes in large saucepan of boiling water until just tender, drain. Combine wine & saffron in small bowl. Heat oil in heavy skillet over med. 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 a boil and stir 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.
This is an easy shrimp recipe that is excellent. The cream sherry, black pepper, fresh tomatoes and parsley work well together. Serve with a crisp salad and bread.