shrimp-and-potatoes-with-garlic-and-saffron-2199.json

{
    "directions": [
        "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 saut\u00e9 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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Garlic",
        "Potato",
        "Shrimp",
        "Saffron",
        "Pea",
        "White Wine",
        "Summer"
    ],
    "title": "Shrimp and Potatoes with Garlic and Saffron",
    "url": "http://www.epicurious.com/recipes/food/views/shrimp-and-potatoes-with-garlic-and-saffron-2199"
}