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Shrimp and Fingerlings in Tomato Broth

Shrimp and Fingerlings in Tomato Broth Recipe

  • 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 fire-roasted 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-inch-thick rounds
  • 1 pound peeled deveined uncooked medium American shrimp
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