Shrimp Bilbaina

READY IN: 20mins
Recipe by silky

A very tasty way to do shrimp.

Top Review by JustJanS

I made this for myself tonight, using 12 medium shrimp, and a full recipe of sauce. I'm glad I did that, as I don't think halving it (the sauce) would have given me enough to go over the rice. It tasted fantastic, and I was still left wishing there was more. I will make this again, but if I was making it for 4, I would X4 the sauce recipe, only putting X2 the anchovies. This is quite acidic, but I loved that with the shrimp. Thanks for a great recipe.

Ingredients Nutrition


  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.

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