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.
- 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.
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