Shrimp in a fresh tomato vinaigrette: these camarones a la vinagreta are a great summer lunch or tapa! Just look how simple this treat is to make. Simple ingredients. And I’ve said it before: vinegar and tomatoes are a lovely flavor combination…
Camarones a la vinagreta, well that sounds quite exotic!
But is this one a Spanish dish?
Or does it come from South America maybe?
I’m not quite sure where this dish is originally from. But I can surely see me serve these shrimp in vinaigrette on one of my tapas dinner evenings with friends here in Spain.
Spanish Tapas Dinner
Besides, everyone likes shrimp!
And nope, shrimp dishes don’t always have to be served warm. These vinegar shrimp taste much better when you serve them ice cold. Because then that vinegar really pops in your mouth and opens your palate.
Oh and you can make this dish easily in advance too!
I usually make the classic Spanish garlic prawns (also known as gammas al ajillo) when I’m throwing a tapas dinner. But sometimes it’s just too hot to eat hot food.
Well then, this vinaigrette shrimp dish is a worthy alternative!
And it also makes a great cinco de mayo appetizer!
Easy Camarones a la Vinagreta
I have also seen version of this dish but then with cooked mussels.
And that is also a great alternative for the shrimp!
By the way, I made a similar appetizer once: mussels in vinaigrette with chopped tomatoes and capers. It’s actually a Rick Stein recipe that I’ve adapted a little. And it’s absolutely stunning!
These vinegar shrimp also make a great lunch with bread. Once the shrimp are gone, I love to mop up that cold vinegar sauce with a slice of bread.
Are you fond of the flavorful combo of tomatoes and vinegar? But then in a soup version?
You should also try out my Spanish cold salmorejo soup!
Enjoy!
Easy Camarones a la Vinagreta Recipe
Shrimp in a fresh tomato vinaigrette: these camarones a la vinagreta are a great summer lunch or tapa! Vinegar and tomatoes: lovely flavor combination...
- 10 large prawns
- 2- inch fresh cucumber (5 cm)
- 6 cherry tomatoes
- 2 tbsp red onion chopped
- 3 tbsp fresh parsley chopped
- 2 bay leaves
- 1 large garlic clove sliced
- 1 tsp black peppercorns
- 6 tbsp olive oil
- 4 tbsp red wine vinegar or tomato vinaigrette
- pepper
- salt
- Peel the prawns. You can use the heads and scales for another recipe. Fill a medium saucepan with water and add the bay leaves, peppercorns and sliced garlic clove.
- Place this pan over medium-high heat and bring it to a slight boil. Then add the peeled shrimp.
- Cook the shrimp for 2 minutes. Then take the pan off the heat and pour the shrimp through a sieve or colander.
- Rinse the shrimp under cold running tap water to stop the cooking process. Discard the bay leaves, cooked garlic clove and the peppercorns. Let the shrimp chill in the fridge. In the meantime dice the cherry tomatoes and the fresh cucumber. Add this to a medium mixing bowl.
- Then add the cooled shrimp and the freshly chopped red onion.
- Stir the ingredients. Then add the freshly chopped parsley and season with a little pinch of pepper and salt.
- Stir the salad again. Now add the olive oil and the red wine vinegar.
- Stir the shrimp salad. Then check the seasoning and add extra pepper, salt, olive oil or red wine vinegar to taste if necessary. Place the shrimp salad in the fridge for another 30 minutes to chill. Then serve.
