Shrimp Bilbaina Recipes
SHRIMP BILBAINA
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
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.
PESCADO A LA BILBAíNA (SEARED FISH W/ SHERRY VINEGAR)
A dish from Bilbao, Spain. Garlic and chiles are sizzled in olive oil which is sprinkled over the mild white fish of your choice, along with sherry vinegar. This recipe is from the San Francisco Chronicle, 1/10/07. I haven't yet tried it.
Provided by Whats Cooking
Categories Tilapia
Time 17m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle a generous amount of kosher salt on both sides of the fish filets.
- Heat skillet over medium-high heat. Add 2 teaspoons of olive oil and spread it across the entire skillet. When it's hot, add the fillets with the skin side down.
- Reduce heat to medium-low and cook fish until it turns from opaque to white (approximately 8-10 minutes for most fillets). You may cover the skillet to complete the cooking process if you need to.
- When the fish flesh has mostly turned white, pour 2 1/2 tablespoons of olive oil into a small saucepan along with the chile pieces and sliced garlic. Heat on medium-low until the garlic begins to sizzle and become golden in color. Do not let the garlic brown.
- Transfer the fish fillets carefully to two dinner plates using a spatula. Immediately splash each fillet with 1 teaspoon of sherry vinegar. Then spoon the hot oil/garlic/chile mixture over each piece of fish.
- Garnish with minced parsley and serve.
Nutrition Facts : Calories 359.8, Fat 23.8, SaturatedFat 3.4, Cholesterol 114.9, Sodium 127.3, Carbohydrate 3.6, Fiber 0.5, Sugar 1.1, Protein 32.1
CAMARON A BAHIANA - SHRIMP BAHIA STYLE IN TOMATO SAUCE
Wife received this recipe from... her brother's friend's girlfriend who lived in Brazil. The origin sounds longer when you're talking and seems way more confusing. When I was first introduced to this recipe I was amazed at something so simple tasting so good. Since we received this recipe we have cooked it several times per week and have convinced our 10yr and 8yr old to eat it as well. I do suggest on the last three items you add to your desired taste, we like it spicy and only "real" amounts of salt on the plate as each person in our family has a different "version" of too salty or too hot.
Provided by BDM FAMILY
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan and sauté the onion until it is softened.
- Add and sauté the tomatoes and parsley for 5 minutes.
- Add the shrimp and cook, stirring frequently for 3 minutes.
- Season with salt/pepper.
- Melt the butter and add to main dish with coconut milk, STIR FREQUENTLY.
- Add the red peppers/chipotle powder and stir for 2 -5 minutes (make sure shrimp are done).
- Serve with some rice (white, wheat, or fried -- your choice).
Nutrition Facts : Calories 379.6, Fat 28.4, SaturatedFat 20.6, Cholesterol 150.5, Sodium 994, Carbohydrate 15.7, Fiber 3.2, Sugar 6.1, Protein 19.8
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