Shrimp Bilbaina
Ingredients
- 24 large shrimp ⓘ
- 3 tablespoons olive oil ⓘ
- 2 tablespoons butter ⓘ
- 1 clove garlic, crushed ⓘ
- 2 anchovy fillets, mashed ⓘ
- 1 tablespoon tomato paste ⓘ
- 1 teaspoon lemon juice ⓘ
- 1/3 cup dry white wine ⓘ
- 1 tablespoon minced fresh parsley ⓘ
- salt and pepper ⓘ
- 4 cups cooked rice, made into a rice ring (1 cup per person) ⓘ
Instructions
- Shell and devein shrimp.
- In a skillet heat oil and butter.
- Saute shrimp over moderately high heat for about 2-3 minutes, until they turn pink.
- Turn them once during cooking.
- Do not overcook.
- Remove shrimp from skillet and keep warm.
- Add all other ingredients to skillet.
- Blend well and cook over high heat while stirring, for about 2 minutes, until sauce is smooth and reduced by about half.
- Add shrimp and toss quickly to coat.
- Spoon into middle and around side of rice ring, sprinkle with parsley and serve immediately.
Nutrition & Diet Analysis (per serving)
757
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).