Spicy Shrimp and Potatoes
Tender shrimp in a flavourful tomato sauce.
    Servings Prep Time
    4 10minutes
    Cook Time
    65minutes
    Servings Prep Time
    4 10minutes
    Cook Time
    65minutes
    Ingredients
    Instructions
    1. 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.
    2. Pour blended mixture back into skillet and add remaining tomatoes, garlic and wine and cook uncovered until reduced, about 20 minutes.
    3. Add water, clam juice and potatoes and cook covered until potatoes are just tender, 10-15 minutes depending on size.
    4. Stir in salt, sugar, pepper and chili flakes, adjust seasoning and consistency by adding a little more water if necessary.
    5. 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.  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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