Shrimp Bilbania



4 servings



24 jumbo shrimp
3 tbsp. olive oil
2 tbsp. butter
1 clove garlic, crushed
2 anchovy fillets, mashed or
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


Shell and devein shrimp. In a skillet, heat oil and butter. Saute shrimp over mederately high heat for about 2 to 3 minutes, until they turn pink. Turn them over once during cooking. Do not overcook. Remove shrimp from skillet and keep warm.

Add all other ingredietns to skillet. Blend will and cook over high heat while stirring for about 2 minutes, until sauce is smooth and reduced by about half. Place shrimp on a serving dish and spoon sauce over. Serve.

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