40 min
Shrimp and Fingerlings in Tomato Broth
Recipe GLPR34335d65647ffe
A rich, aromatic seafood broth featuring tender fingerling potatoes and succulent shrimp simmered in a deeply flavored tomato base infused with caramelized onions, garlic, white wine, and clam juice. The broth develops complex layers as the tomatoes reduce to create a thick, concentrated sauce before being lightened with liquid. Fresh rosemary and red pepper add depth and subtle heat.
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Ingredients
2 tablespoons Extra-virgin olive oil
2 cups Onions, finely chopped
4 Garlic cloves, finely chopped
1 tablespoon Paprika
14½ ounces Canned diced fire-roasted tomatoes in juice
2 teaspoons Fresh rosemary, chopped
¼ teaspoon Dried crushed red pepper
1 cup Dry white wine
8 ounces Clam juice
3 cups Water
8 ounces Fingerling potatoes, cut crosswise into 1/4-inch-thick rounds
1 pound Peeled deveined medium American shrimp
Directions
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onions and sauté, stirring frequently, until they become very tender and begin to caramelize, approximately 18 minutes.
Add the chopped garlic and paprika to the pot. Stir constantly for about 2 minutes, allowing the spices to bloom and coat the onions evenly.
Stir in the canned diced fire-roasted tomatoes along with their juice. Cook the mixture over medium heat, stirring frequently, until it becomes very thick and reduced, about 30 minutes. The tomatoes should darken and concentrate significantly.
Add the fresh chopped rosemary and dried crushed red pepper to the tomato base. Stir well to combine, distributing the seasonings evenly.
Pour in the dry white wine. Increase heat slightly if needed and cook, stirring often, until all the liquid has evaporated completely, about 10 minutes. The mixture should appear dense and concentrated.
Add the clam juice and water to the pot, stirring to combine with the concentrated tomato base. Bring the broth to a simmer over medium heat. At this point, the broth can be cooled, covered, and refrigerated for up to 1 day if preparing ahead.
Bring the broth to a rolling boil. Add the fingerling potato rounds and simmer gently for about 5 minutes, or until they are nearly tender when pierced with a knife.
Add the peeled deveined shrimp to the broth and continue simmering for approximately 5 minutes, until the shrimp are opaque throughout and cooked to 145F internally. The shrimp should be firm and pink with no translucent spots remaining.
Taste the broth and season with salt and pepper to your preference. Ladle the shrimp, potatoes, and broth into serving bowls and serve immediately.
