Shrimp and Fingerlings in Tomato Broth

Shrimp and Fingerlings in Tomato Broth
Photo by Kana Okada and Craig Cutler


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

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


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