Tapas week – Shrimp frittatas

Tapas are more than just a recipe, it’s a way of life – known for being great summer starters. With summer in the air, we are having a tapas week at iDealwine! Keep an eye on the blog for a new, classic Spanish tapas recipe every day, to enjoy with a good rosé or chilled white wine.

Spanish tapas
Tapas week – Shrimp frittatas

Serves 6 people


  • 250 g small, peeled raw prawns (shrimp)
  • 200 g flour
  • 1 tablespoon of fresh chopped parsley
  • 3 sliced chives (two thirds of the white part and one third of the green part)
  • ½ teaspoon of sweet pimentón or paprika
  • Pinch of salt
  • Olive oil for frying


  • Bring the shrimp to the boil in a large pot of water.
  • When the water starts to boil, remove the shrimp with a slotted spoon and let it cool down.
  • Once cooled, cover the shrimp and refrigerate until later.
  • To make the dough, mix the flour, parsley, chives and paprika by hand or whisk. Add a pinch of salt and a cup of cold water.
  • Mix well until the dough becomes a little thicker than milk. Cover the dough and refrigerate for about an hour.
  • Take the shrimp out of the fridge. If you used large shrimp, cut them into smaller pieces. In general, the shrimp pieces should be the size of coffee beans.
  • Remove the dough from the fridge and add the shrimp.
  • Pour olive oil in a pan about 3 cm deep. Heat the oil until very hot, almost starting to smoke.
  • Take a tablespoon of dough at a time, pour in the oil and with the back of a spoon, immediately flatten the dough into a circular shape of about 8 or 9 cm in diameter. Do not fry more than two to three frittatas at once.
  • Fry for about 1 minute on each side, until it becomes golden brown and crispy.
  • With a slotted spoon, remove from the oil and place on paper towels to remove excess oil.
  • Place in a large dish and serve immediately.


The ideal wine pairings:
Bandol rosé
Côtes du Roussillon rosé
Côtes de Provence rosé
Bandol white wine
Côtes du Roussillon white wine
Côtes du Rhône white wine


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Tapas Week – All six recipes:

Cod Croquettes

Pan Con Tomate (Tomato on Toasted Bread)

Tortilla Espanola

Marinated anchovies

Patatas Bravas (spicy potatoes)

Shrimp frittatas

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