Ingredients
- 1 pound shrimp (peeled & deveined)
- 14.5 can diced tomatoes
- 12 ounces potatoes
- 8 ounces clam juice
- 1 cup white wine
- 3/4 cup water
- 1 Tbsp olive oil
- 1/2 cup shallots (finely chopped)
- 4 cloves garlic (finely chopped)
- 2 tsp fresh rosemary (chopped)
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp chili flakes
- 1/4 tsp pepper
Directions
- 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!