Shrimp Bilbaina Recipe

Name: Shrimp Bilbaina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

1413

kcal

Calories

Fat

147

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 24 large shrimp, 3 tablespoons olive oil, 2 tablespoons butter, 1 clove garlic, crushed, and more.

Yes, Shrimp Bilbaina falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Bilbaina

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