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.
Ingredients
- 1 lb. shrimp not frozen
- 1 cup white wine dry
- 1 cup tomatoes diced
- 1 onion small, diced
- 1 teaspoon red wine vinegar
- 2 tablespoon olive oil
- salt and pepper to taste
- 2 tablespoon parsley fresh, chopped
- 1 dash red pepper flakes
- ¼ teaspoon 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: 162kcalCarbohydrates: 3gProtein: 15gFat: 5gCholesterol: 190mgSodium: 592mgPotassium: 181mgSugar: 1gVitamin A: 315IUVitamin C: 9.6mgCalcium: 122mgIron: 1.9mg
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