Ingredients
- 1 pound shrimp peeled & deveined
- 14.5 can diced tomatoes
- 12 ounces potatoes
- 8 ounces clam juice
- 1 cup white wine
- 3/4 cup water
- 1 Tbsp olive oil
- 1/2 cup shallots finely chopped
- 4 cloves garlic finely chopped
- 2 tsp fresh rosemary chopped
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp chili flakes
- 1/4 tsp pepper
Servings:
Instructions
- Heat oil in a large skillet, add onions and sauté until soft, about 10 minutes. Add paprika, stir and cook for 2 minutes. Add half of the canned tomatoes and cook uncovered for 10 minutes. Pour mixture into blender or food processor and blend until almost smooth.
- Pour blended mixture back into skillet and add remaining tomatoes, garlic and wine and cook uncovered until reduced, about 20 minutes.
- Add water, clam juice and potatoes and cook covered until potatoes are just tender, 10-15 minutes depending on size.
- Stir in salt, sugar, pepper and chili flakes, adjust seasoning and consistency by adding a little more water if necessary.
- Add shrimp and cook uncovered for about 3 minutes depending on size. Serve immediately with crusty bread. Enjoy!
Recipe Notes
For this recipe I used shrimp size 21-25 per pound. Â The acid in the tomato will help cook the shrimp so there's no need to cook longer than a few minutes.
Recipe Source: Adapted from Shrimp and Fingerlings in Tomato Broth, February 2009
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