Andalusian Shrimp and Tomato Delight
Ingredients
- 1 pound medium or large shrimp unshelled
- 4 tablespoons sherry vinegar or red wine vinegar
- 8 tablespoons extra-virgin olive oil
- Salt
- Freshly ground black pepper
- Pinch of sugar
- 6 tablespoons finely chopped Spanish onion
- 4 tablespoons finely chopped fresh flat-leaf parsley
- 4 medium tomatoes coarsely chopped
Instructions
- Cook the shrimp: Bring a large pot of salted water to a boil over high heat.
- Add the shrimp and cook until they turn pink, about 4 to 5 minutes.
- Remove from heat, drain, and let the shrimp cool.
- Once cooled, peel and devein the shrimp.
- Prepare the dressing: In a large bowl, whisk together the sherry vinegar or red wine vinegar, extra-virgin olive oil, salt, black pepper, and a pinch of sugar.
- Add the finely chopped Spanish onion and 2 tablespoons of the chopped parsley to the dressing.
- Assemble the salad: Add the cooked shrimp and coarsely chopped tomatoes to the bowl with the dressing.
- Gently toss to combine, ensuring the shrimp and tomato layers remain intact.
- Cover the bowl and refrigerate for at least 2 hours, stirring occasionally.
- Serving: Before serving, separate the shrimp and tomato layers.
- Arrange the chopped tomatoes on the bottom of a wide, shallow serving bowl.
- Then, carefully place the shrimp in overlapping rows over the tomatoes.
- Drizzle the reserved dressing over the shrimp.
- Sprinkle the remaining 2 tablespoons of chopped parsley over the top.
- Serve cold and enjoy the refreshing Andalusian flavors of this Shrimp and Tomato Delight!
Notes / Tips / Wine Advice:
Wine Advice:
A chilled glass of Spanish Albariño or a crisp Sauvignon Blanc would perfectly complement this dish.Nutritional Information
Calories: 200 kcal | Carbohydrates: 5 g | Protein: 15 g | Fat: 14 g | Fiber: 1 g | Sugar: 3 g
