Sambuca Shrimp

Recipe by KelBel
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb large cooked shrimp, thawed if frozen
  • 3
    tablespoons butter (separated)
  • 1 -2
    clove minced fresh garlic, to taste
  • 13
  • 2
    ounces sambuca liqueur (or other anise based liqueur)
  • salt and pepper
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DIRECTIONS

  • 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.
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