Shrimp and Fingerlings in Tomato Broth

By tammy1365

by Jeanne Thiel Kelley

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups finely chopped onions
• 4 garlic cloves, finely chopped
• 1 tablespoon paprika
• 1 14.5-ounce can diced fireroasted tomatoes in juice
• 2 teaspoons chopped fresh rosemary
• 1/4 teaspoon dried crushed red pepper
• 1 cup dry white wine
• 1 8-ounce bottle clam juice
• 3 cups water
• 8 ounces fingerling potatoes or baby Yukon Gold potatoes, cut crosswise into 1/4-inchthick rounds
• 1 pound peeled deveined uncooked medium American shrimp

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Heat oil in heavy large pot over
medium heat. Add onions; sauté
until very tender and beginning
to brown, stirring often, about 18
minutes. Add garlic and paprika;
stir 2 minutes. Stir in tomatoes
with juice and cook until very
thick, stirring frequently, about
30 minutes. Stir in rosemary and
crushed red pepper. Add wine
and cook until liquid evaporates
completely, stirring often, about
10 minutes. Stir in clam juice,
then 3 cups water. DO AHEAD: Broth can be made 1 day ahead.
Cool, then cover and chill.

Bring broth to boil. Add
potatoes; simmer until almost
tender, about 5 minutes. Add
shrimp; simmer until just cooked
through, about 5 minutes longer.
Season with salt and pepper.