Shrimp Bilbania Recipe

Name: Shrimp Bilbania
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 jumbo shrimp; 3 tbsp. olive oil; 2 tbsp. butter; 1 clove garlic, crushed; 2 anchovy fillets, mashed; 1-1/2 tsp. anchovy paste; 1 tsp. lemon juice; 1/3 cup dry white wine; 1 tbsp. fresh parsley, minced; Salt and pepper, to taste; 1 tbsp. tomato paste

Servings: persons

24 jumbo shrimp
3 tbsp. olive oil
2 tbsp. butter
1 clove garlic, crushed
2 anchovy fillets, mashed
1-1/2 tsp. anchovy paste
1 tsp. lemon juice
1/3 cup dry white wine
1 tbsp. fresh parsley, minced
Salt and pepper, to taste
1 tbsp. tomato paste

1
Shell and devein shrimp.
2
In a skillet, heat oil and butter.
3
Saute shrimp over mederately high heat for about 2 to 3 minutes, until they turn pink.
4
Turn them over once during cooking.
5
Do not overcook.
6
Remove shrimp from skillet and keep warm.
7
Add all other ingredietns to skillet.
8
Blend will and cook over high heat while stirring for about 2 minutes, until sauce is smooth and reduced by about half.
9
Place shrimp on a serving dish and spoon sauce over.
10
Serve.

747

kcal

Calories

Fat

Carbs

144

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 jumbo shrimp, 3 tbsp. olive oil, 2 tbsp. butter, 1 clove garlic, crushed, and more.

Yes, Shrimp Bilbania 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 Bilbania

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