Golden Shrimp Stew

• 1/2 teaspoon saffron threads
• 1 tablespoon water
• 3 tablespoons olive oil
• 1 cup chopped white onions
• 1 cup seeded, cored, and chopped red bell peppers
• 1 tablespoon minced jalapenos with their seeds
• 1 tablespoon minced garlic
• 1 teaspoon turmeric
• 1/2 teaspoon dry mustard powder
• 1 cup dry white wine
• 3 cups shrimp stock
• 1 cup diced new potatoes
• 1 cup diced tomatoes
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup chopped fresh cilantro leaves
• Salt and freshly ground black pepper

1. In a small dish, soak the saffron in 1 tablespoon of water for 20 minutes.
2. In a large stockpot or Dutch oven, heat the oil over medium-high heat.
3. Add the onions, bell peppers and jalapenos and cook stirring until soft, about 5 minutes.
4. Add the garlic and cook until fragrant, about 30 seconds.
5. Add the turmeric, mustard and saffron and stir to combine.
6. Add the wine and cook for 2 minutes.
7. Add the stock and potatoes and bring to a boil.
8. Boil for 5 minutes.
9. Lower the heat to a simmer and add the tomatoes.
10. Cook for 20 minutes.
11. Add the shrimp and simmer until cooked through, about 4 minutes.
12. Season with salt and freshly ground black pepper, to taste.
13. Stir in the cilantro and remove from the heat.
14. Ladle the stew into bowls and serve immediately.

saffron threads, water, olive oil, white onions, red bell peppers, garlic, turmeric, mustard powder, white wine, shrimp stock, potatoes, tomatoes, shrimp, cilantro, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/golden-shrimp-stew-recipe.html (may not work)