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Shrimp and Fingerlings in Tomato Broth
- 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
Directions:View on Bon Appetit
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