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Saffron Potatoes

  • Yield: 4 side servings


  • 12 peeled small to medium red potatoes
  • 1 teaspoon saffron threads
  • 1 teaspoon ground white pepper
  • 6 cups Shrimp Stock


  • Combine all of the ingredients in a saucepan over high heat and bring to a boil. Reduce the heat and simmer until the potatoes or firm-tender, for about 12 to 14 minutes.
  • Remove the pot from the heat and allow the potatoes to sit in the broth for 2 to 3 minutes to soak up the flavors. Remove the potatoes with a slotted spoon and serve immediately. Allow the broth to cool and then refrigerate or freeze it for later use.