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.
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/Methods:
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.
