Recipe Archives->Shellfish->Sambuca Shrimp

Sambuca Shrimp

1 lb. large cooked shrimp 
3 tbsp. butter (separated)
1-2 cloves minced, fresh garlic (to taste)
1/3 cup table cream
2 oz. Sambuca liqueur (or other anise based liqueur)
Salt and pepper to taste

Melt butter.  Mince and crush garlic and combine with 2 tbsp of
the butter.  Add the table cream and mix well. Refrigerate for a
couple of hours to allow the garlic flavor to blend. In a cast iron
skillet or wok, melt the remaining butter and saute the thawed
shrimp until well heated on medium heat. Increase heat to high,
add Sambuca and flambe, Reduce heat immediately and add the butter,
garlic and cream mixture. Simmer for about 5 minutes and serve
immediately

An appetizer for 4-6

Printable version: sambuca-shrimp.txt.