Ingredients for 4 servings:
1. 1 lb large shrimp, peeled but tails intact shells reserved (26 to 30 per pound)
2. 1 cup water
3. 1 1/4 teaspoons kosher salt
4. 1 3/4 lbs vine-ripened tomatoes, chopped (about 5 or 6 to yield 2 cups)
5. 6 ounces pork sausage, casings removed (hot and spicy)
6. 1 large onion, chopped (about 1 1/2 cups)
7. 3 medium garlic cloves, minced
8. 1 large poblano chile, stemmed seeded and minced (about 1 cup)
9. 1/2 teaspoon fresh ground black pepper
10. 1/2 teaspoon smoked spanish paprika
11. 1/2 teaspoon crushed red pepper flakes
12. 1 tablespoon red wine vinegar
Directions:
1. Heat a small saucepan over medium heat and cook the shrimp shells, in the cup of water with 1/4 teaspoon salt added, until the liquid is reduced by half, about 5 to 6 minutes.
2. Place tomato in a large bowl; strain broth from boiled shrimp shells into bowl with tomatoes.
3. Cook sausage meat in a Dutch oven, over medium high heat, until browned and some of the fat is rendered, about 6 minutes; use a wooden spoon to stir and break up the meat while cooking.
4. Add the onion, garlic, chili pepper, 1 teaspoon salt, black pepper, paprika, and crushed red pepper flakes to the sausage and mix well.
5. Cook until the onion softens, about 6 minutes.
6. Add chopped tomatoes and shrimp broth, increase heat to high, and cook until tomatoes break down, about 6 minutes more.
7. Remove from heat, stir in shrimp and vinegar; cover and let stand until the shrimp cooks through, about 3 minutes.
Enjoy your meal!