3 cups chicken stock
One 28-ounce can diced tomatoes
1 pound large shrimp (25/30 count), peeled, deveined, tail on
5 tablespoons olive oil
2 teaspoons crushed red pepper flakes, plus more for garnish, optional
Kosher salt and freshly ground black pepper
1 medium onion, diced
2 cups arborio rice
4 cloves garlic, minced
1/4 cup vodka
1/2 cup fresh parsley leaves, minced
2 tablespoons butter
Grilled bread, for serving