You may also like
Categories:Viewed: 5 - Published at: 6 years ago
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)
Method
- 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.
