Shrimp Bilbaina

Name: 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)

11 ingredients

10 steps

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)

Directions

1

Shell and devein shrimp.
2

In a skillet heat oil and butter.
3

Saute shrimp over moderately high heat for about 2-3 minutes, until they turn pink.
4

Turn them once during cooking.
5

Do not overcook.
6

Remove shrimp from skillet and keep warm.
7

Add all other ingredients to skillet.
8

Blend well and cook over high heat while stirring, for about 2 minutes, until sauce is smooth and reduced by about half.
9

Add shrimp and toss quickly to coat.
10

Spoon into middle and around side of rice ring, sprinkle with parsley and serve immediately.