Shrimp and Fingerlings in Tomato Broth

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups onions
• 4 cloves garlic
• 1 tablespoon paprika
• 1 14.5-ounce can diced fireroasted tomatoes in juice
• 2 teaspoons fresh rosemary
• ¼ teaspoon dried red pepper flakes
• + 5 more ingredients
• • 1 cup dry white wine
  • 1 8-ounce bottle clam juice
  • 3 cups water
  • 8 ounces fingerling potatoes or baby Yukon Gold potatoes
  • 1 pound peeled deveined uncooked medium American shrimp

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 cr...

View full recipe at Epicurious