4 tablespoons butter

1/2 teaspoon saffron threads

1 1/2 pounds raw shrimp (bite-sized pieces)

5 cloves minced garlic

4 cups chicken (or seafood) stock

1 1/2 pounds golden potatoes, cut into bite-sized pieces

3 tablespoons lemon juice

3/4 cup heavy cream

Place saffron in a small bowl with warm water.  Set aside.

Melt butter in a soup pot.  Saute shrimp along with garlic, just until it turns pink.  Scoop it into a bowl and set aside.

Add stock to the pot, along with potatoes.  Bring to a boil, turn heat down and simmer 10 minutes, or until potatoes are tender. Return shrimp to the pot, add lemon and cream and bring to a simmer.  Remove from heat and stir in saffron.  Serves 4.