Shrimp and other seafood tapas are extremely popular throughout Spain. This should come as no surprise given Spain’s extensive coastline. Shrimp with tomatoes and onions is a healthy and different alternative to the more common Shrimp Scampi.
Shrimp tapas come in many varieties. I’ve chosen a simple yet delicious preparation that works well as a tapas dish as well as topping for rice or pasta. This dish calls for Roma tomatoes which can present a problem during the frigid winters of the northern US where I happen to live. Sadly, tomatoes in winter tend to look rather anemic. But, fear not! It is perfectly okay to used canned tomatoes-diced work especially well.
The only thing that is absolutely necessary to have for this dish is plenty of fresh, warm crusty bread-baguette is my preference. I recently prepared this dish for a small gathering at our home, and it went over very well. I was thrilled since it was the first time I was making it and my guests, the unsuspecting guinea pigs, loved it.
One thing that I find especially pleasing about this dish is the absence of garlic. Not that I don’t like garlic, I love it!!! However, I find that the absence of garlic in this particular case works well since it allows for the natural sweetness of the shrimp to really shrine through. The contrast of the red from the shrimp and the green of the parsley make this dish pleasing to the eye.
Shrimp with tomatoes and onions has a delicate flavor, that doesn’t overpower the palate. The delicious sauce just calls for you to dip as many pieces of crusty bread as you can possibly eat. The aroma of this dish is deep and pleasant without being overpowering. This is definitely one that I will be making time and time again.
- 1 lb. shrimp (not frozen)
- 1 cup dry white wine
- 1 cup diced tomatoes
- 1 small onion diced
- 1 tsp. red wine vinegar
- 2 Tbsp. olive oil
- salt and pepper to taste
- 2 Tbsp. fresh parsley
- a dash of red pepper flakes
- ¼ tsp. oregano
- Optional: 2 oz. grated Manchego cheese
- In a large skillet, sauté the onion in olive oil on low until onion is translucent.
- Add the tomatoes, wine, oregano, vinegar, and red pepper flakes and bring to a boil.
- Turn down heat and simmer for about 15-20 minutes or until thick.
- Add the shrimp and cook until pink.
- Sprinkle with fresh parsley and Manchego cheese.
- Make sure plenty of warm crusty bread is on hand.