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spanish shrimp tapas on a plate

Spanish Style Shrimp Tapas with Tomatoes and Onions Recipe

Here is a classic Spanish tapas dish with shrimp, tomatoes, onions and cooked in a dry white wine sauce.  A little red pepper flake give it some heat. You will love this gambas con tomate y cebolla appetizer dish and it is so easy to make. 
5 from 2 votes
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Course: Appetizer
Cuisine: Spanish
Keyword: authentic, camarones, easy recipe, gambas, tapas
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 162kcal
Author: Analida Braeger

Ingredients

Optional: 2 oz grated Manchego cheese

    Instructions

    • 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.

    Notes

    • If you can't find fresh Roma tomatoes, diced can works just as well.
    • The pairing is up to you. Try rice, pasta, or crusty bread. 
    Frequently Asked Questions:
    • How long can I store the shrimp tapas in the refrigerator? Once they have cooled you can store them in the refrigerator in an airtight container for 3-4 days.
    • How do I reheat the shrimp tapas? Reheat the shrimp in the microwave for 2-3 minutes and stop to stir every 30-45 seconds until hot.
    • Can I freeze the shrimp tapas in the sauce? Yes, allow them to cool and you can freeze in airtight containers for up to 2 months. Thaw completely in the refrigerator and then reheat in the microwave as described above.

    Nutrition

    Calories: 162kcal | Carbohydrates: 3g | Protein: 15g | Fat: 5g | Cholesterol: 190mg | Sodium: 592mg | Potassium: 181mg | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 9.6mg | Calcium: 122mg | Iron: 1.9mg