Sambuca Shrimp Recipes

SAMBUCA SHRIMP

Steps:

• Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
• Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
• In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
• Add Sambuca and flambe, (if open flame, remove from heat).
• Reduce heat immediately and add the butter, garlic and cream mixture.
• Simmer for about 5 minutes and serve immediately.

PRAWNS SAMBUCA

Steps:

• In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.;

SAMBUCA PRAWNS

Steps:

• Preparation In a small sauce pan, over med-low heat, melt butter, add yolks, and sugar gradually. Cook until sugar and yolks are combined with butter. Don't overheat. Set aside. In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the Sambuca liqueur. Return the pan to the heat and carefully flambee. Add the wine, tomatoes, basil and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter mixture. Then add beaten whites and reduce slightly. Enjoy.

SAMBUCA FLAMBE SHRIMPS

Steps:

• Sauté shrimps on high heat until cooked. On Low-medium heat, add Sambuca and light up quickly before the alcohol evaporates to flambé the shimps. When the fire stops add the cream and the tomato paste, stir in well and serve hot with toasted french baguette