Shrimp Étouffée with Clams and Idaho® Potatoes | Idaho Potato Commission

Ingredients

• 1 pound shrimp, shelled and deveined
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 large celery stalk, chopped
• 1 russet Idaho® potato, diced
• 1/4 teaspoon salt or to taste
• 4 garlic cloves, chopped
• 2 cups seafood stock
• 1 (14.5-ounce / 411-g) can diced tomatoes
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon coarsely ground black pepper
• 1 (6.5-oz / 184-g) canned clams
• 1 bell pepper, chopped
• Chopped green onion or parsley for garnish