Ingredients:
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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