1/8 tsp. saffran threads
4 med. carrots, cut in thin sticks (matchstick)
1 1/2 lbs. med. shrimp, cleaned
2 tsp. white wine
2 tsp. lemon juice
2 tbsp. minced shallots or onions
1 c. half and half cream
2 tsp. cornstarch
3/4 lb. Chinese pea pods

Soak saffran in 1 teaspoon boiling water. Cook carrots; keep warm. Cook shrimp and shallots in lemon and wine; discard liquid.

Mix together saffran, shallots, 2 teaspoons lemon, 2 teaspoons wine, cream and cornstarch. Cook until thick. Cook pea pods.

Place shrimp in center of platter. Pour sauce on them. Arrange carrots on one side of the shrimp and peas on the other.