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Shrimp Baleares

Shrimp Baleares recipe image
Shrimp Baleares is a classic Mediterranean favorite that brings the bold flavors of Spain to your dinner table. This dish features fresh shrimp cooked in a robust sauce of ripe tomatoes, garlic, white wine, and spicy peppers. The addition of capers, black olives, and anchovy fillets creates a deep, savory umami base that perfectly complements the sweet seafood. It is an ideal weeknight meal that feels special enough for guests, offering a perfect balance of heat and freshness. Serve it hot over rice or with crusty bread to soak up the delicious sauce.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 527.8
Dietary: Gluten-free
Description
Shrimp Baleares is a classic Mediterranean favorite that brings the bold flavors of Spain to your dinner table. This dish features fresh shrimp cooked in a robust sauce of ripe tomatoes, garlic, white wine, and spicy peppers. The addition of capers, black olives, and anchovy fillets creates a deep, savory umami base that perfectly complements the sweet seafood. It is an ideal weeknight meal that feels special enough for guests, offering a perfect balance of heat and freshness. Serve it hot over rice or with crusty bread to soak up the delicious sauce.
Ingredients
  • 2 lb Fresh raw shrimp, peeled and deveined
  • 1/2 cup Olive oil
  • 1 Onion, finely minced
  • 2 lg Garlic cloves, minced
  • 2 small Hot chili peppers, seeded and minced
  • 6 Anchovy Filets, minced
  • 1/2 cup Dry white wine
  • 8 Ripe Tomatoes, peeled, seeded, and chopped
  • 1 cup Greek black olives, pitted
  • 1 tbsp Small well-drained capers
  • 3 tablespoon Finely minced parsley
  • 3 tablespoon Wine vinegar
  • Salt and freshly ground white pepper to taste
Directions
  1. 1
    Heat the olive oil in a large skillet or saut&# 195;© pan over medium heat.
  2. 2
    Add the minced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  3. 3
    Stir in the minced garlic, chili peppers, and anchovy fillets. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. 4
    Pour in the dry white wine and scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes to reduce slightly.
  5. 5
    Add the chopped tomatoes, olives, capers, and wine vinegar. Season with salt and white pepper. Simmer gently for 10-15 minutes until the sauce thickens and flavors meld.
  6. 6
    Add the peeled shrimp to the sauce. Cook for 2-3 minutes, stirring gently, until the shrimp turn pink and are opaque throughout.
  7. 7
    Remove from heat and stir in the fresh minced parsley.
  8. 8
    Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 527.8kcal
% Daily Value *
Total Fat 32.3g50%
Saturated Fat 4.5g23%
Cholesterol 0.0mg0%
Sodium 30.0mg2%
Total Carbohydrate 57.1g20%
Dietary Fiber 16.0g64%
Sugars 7.2g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a milder version, remove the seeds and membranes from the chili peppers before mincing, or use red bell peppers instead.

If anchovy fillets are unavailable, you can substitute with anchovy paste or a pinch of smoked paprika for depth, though the flavor profile will differ.

Do not overcook the shrimp; they cook very quickly and will become rubbery if left in the sauce too long.

This dish pairs beautifully with crusty bread for dipping, steamed white rice, or saffron rice (paella style).

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat.

Keywords: shrimp, baleares, spanish, mediterranean, seafood, tomato sauce, garlic, white wine, chili peppers, olives, capers, anchovy, olive oil, onion, parsley, spicy, main course, weeknight dinner
Read it online: https://www.chefs-mate.com/recipe/shrimp-baleares/