Name: Shrimp and Fingerlings in Tomato Broth
Yield: 4 Servings
Ingredients: 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

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