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Shrimp and Potatoes Garlic and Saffron

Shrimp and Potatoes Garlic and Saffron

Shrimp and Potatoes Garlic and Saffron


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.






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Main Dishes

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Appetizers & Beverages







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Flounder Fillets in Shrimp Sauce

Vegetable Topped Orange Roughy

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