Best Shrimp Bilbaina Recipes

SHRIMP BILBAINA

Shrimp Bilbaina image

Make and share this Shrimp Bilbaina recipe from Food.com.

Provided by silky

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

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)

Steps:

Shell and devein shrimp.
In a skillet heat oil and butter.
Saute shrimp over moderately high heat for about 2-3 minutes, until they turn pink.
Turn them once during cooking.
Do not overcook.
Remove shrimp from skillet and keep warm.
Add all other ingredients to skillet.
Blend well and cook over high heat while stirring, for about 2 minutes, until sauce is smooth and reduced by about half.
Add shrimp and toss quickly to coat.
Spoon into middle and around side of rice ring, sprinkle with parsley and serve immediately.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

Spanish Garlic Shrimp (Gambas al Ajillo) image

Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.

Provided by Chef John

Categories Appetizers and Snacks Tapas

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

4 cloves garlic
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

Steps:

Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g

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