Shrimp and Fingerlings in Tomato Broth

Ingredients

• •2 tablespoons extra-virgin olive oil
• •2 cups finely chopped onions
• •4 cloves garlic
• •1 tablespoon paprika
• •1 can diced fireroasted tomatoes
• •2 teaspoons fresh rosemary
• •¼ teaspoon dried crushed red pepper
• •1 cup dry white wine
• •1 bottle clam juice
• •3 cups water
• •8 ounces fingerling potatoes
• •1 pound medium American shrimp

Cooking Instructions

1. 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.

   60 min

2. 2.

   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.

   10 min