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.
Print
Pin
Servings: 6 servings
Calories: 162kcal
Ingredients
- 1 lb. shrimp not frozen
- 1 cup white wine dry
- 1 cup tomatoes diced
- 1 onion small, diced
- 1 tsp red wine vinegar
- 2 Tbsp olive oil
- salt and pepper to taste
- 2 Tbsp parsley fresh, chopped
- 1 dash red pepper flakes
- ¼ tsp oregano
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.
- 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
