Sambuca Shrimp

"This is an appetizer recipe for four or dinner for two. Serve over rice or pasta for dinner"
 
Download
photo by wicked cook 46 photo by wicked cook 46
photo by wicked cook 46
Ready In:
10mins
Ingredients:
6
Serves:
4
Advertisement

ingredients

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

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Really good, but if I make it again, I will cut back a lot on the Sambuca. It was just too strong. Next time I"ll try 1/4 of the amount suggested. Just our personal preference.
     
  2. We had this as an appetizers. YUMMMMMMY I used Ouzo. This is going in my divine recipes of 2009 cookbook. Can't wait to try it with pasta Made for the KelBel cookathon
     
  3. Forgot to mention..I always serve with egg noodles or fettucini, it seems to me that the pasta cuts the richness moreso than rice. Call me crazy! :) For some reason my first comments didn't get posted...loved this dish, as have all my guests I've served it to, and there have been numerous. Have been asked for the recipe every time. Thank you Kel
     
  4. a great way to have a special meal on a busy weeknight! this goes together in a flash, but tastes like a fancy meal. we had it over a combo of brown and wild rice... yum!
     
  5. Incredible! I used half and half rather than heavy cream and the sauce was still thick and rich. Love the flavor of the sambuca with the shrimp. Thanks for sharing.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes