Shrimp and Potatoes with Garlic and Saffron Recipe

Name: Shrimp and Potatoes with Garlic and Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook potatoes in large saucepan of boiling water until just tender.
2
Drain.
3
Combine wine and saffron in small bowl.
4
Heat oil in heavy large skillet over medium-low-heat.
5
Add garlic and saute until just beginning to color, about 3 minutes.
6
Add shrimp and hot pepper flakes; increase heat to medium-high and stir to coat shrimp with oil.
7
Add tomato paste and wine mixture.
8
Bring to boil, stirring constantly.
9
Cook until shrimp are just tender, about 5 minutes.
10
Transfer shrimp to bowl, using slotted spoon.
11
Add potatoes to skillet and boil until liquid thickens to sauce consistency, about 6 minutes.
12
Return shrimp and any juices in bowl to skillet.
13
Mix in peas and marjoram and heat through.
14
Season with salt and pepper and serve.

1114

kcal

Calories

Fat

132

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds baby red potatoes, quartered, 2 cups dry white wine, 3/8 teaspoon saffron threads, 1/3 cup olive oil, and more.

Yes, Shrimp and Potatoes with Garlic and Saffron falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Potatoes with Garlic and Saffron

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