This recipe comes from a friend who serves it as a gorgeous appetizer when company comes over… but it also makes a great main course meal.
1 & 1/2 lbs yukon gold (or similar) potatoes, scrubbed & cut into 1/2″ cubes
1/3 cup olive oil
8 garlic cloves, minced
1 tsp cayenne pepper flakes
1 tsp salt
1/4 tsp saffron powder
1 lb small shrimp, peeled and devined
2 tbsp fresh parsley (chopped)
Boil water in a large pot. Add the potatoes and cook until just barely tender (about 20 to 25 minutes). Drain, and cool.
Heat a large skillet over medium heat. Add olive oil, then garlic, cayenne, salt and saffron. Cook for 10 seconds. Then add the potatoes and toss to coat. Rais the heat to medium-high, and cook for 3 minutes without stirring (until the potatoes are crispy on the bottom). Toss, and cook until they’re crispy all over, stirring as needed to keep from buring.
Add the shrimp and parsley, cook stirring constantly until the shrimp are firm and pink. Serve immediately.