Shrimp and fingerlings

Shrimp is one of Calvin's favorites, and it's a fun shake up to our usual evening meals. This one was warming and filling on a cool winter evening. Jon says it's not at the top of his recipe list (he prefers shrimp as just shrimp) but the other thirds of us enjoyed it whole heartedly. The recipe was originally from Bon Apetit, but has since been altered.

Shrimp and fingerlings in tomato broth

Yield: 4 SERVINGS

Ingredients:

  ● 2 tbsp. extra-virgin olive oil
  ● 1-2 tbsp flour
  ● 2 cups finely chopped onions
  ● 1-2 tbsp. flour
  ● 4 garlic cloves, finely chopped
  ● 1 tbsp. paprika
  ● 1 14.5 ounce jar diced fire-roasted tomatoes in juice
  ● 2 tsp. chopped fresh rosemary
  ● 1/4 tsp. dried crushed red pepper
  ● 1 cup dry white wine
  ● 1 8- ounce bottle clam juice
  ● 3 cups water
  ● 8 oz. fingerling potatoes, cut into 1/4-inch-thick rounds
  ● 1 lb. peeled deveined uncooked medium American shrimp

Directions:
1. 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 flour and cook, stirring continuously on low heat, until browning.

2. 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 crushed red pepper. Add wine and clam juice, then 3 cups water. Bring broth to a boil. Add potatoes; simmer until almost tender, about 5 minutes. Add shrimp; simmer until just cooked through, about 5 minutes longer. Season with salt and pepper. Serve with fresh, warm bread.