Prawns Sambuca Recipes

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.

Steps:

• Heat the vegetable oil in a wok or very large saute pan over very high heat until very hot. Add the ginger, garlic, and shallots, and saute for 1 minute. Add the prawns and cook just until they start to turn pink, 2 to 3 minutes.
• Add the mirin and lemongrass, and cook, stirring often, 2 to 3 minutes longer. Add the stock and chile sauce, and cook until the prawns are just cooked through. Season, to taste, with soy sauce. Serve warm.

Steps:

• In a large saute pan, melt the butter on high heat until brown, about 8 to 12 minutes. Season the prawns with fleur de sel and ichimi and quickly saute for 2 to 3 minutes. Add the shallots, both gingers, and juice. Check for seasoning. (Be careful not to burn your tongue!)
• Plate the prawns on a large oval and garnish with chives.
• Wine suggestion: Renwood Viognier 1995

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.;

Steps:

• Heat oil in saute pan.
• Add garlic, shallots and prawns.
• Cook for 1 or 2 minutes.
• Add wine and Sambuca. Flambe.
• Add tomatoes, tarragon, salt and pepper.
• Cook for 2 more minutes.
• Add butter and reduce.
• Place over individual servings of pasta on preheated serving plates.
• Garnish plates.
• Garnish prawns with tarragon leaves and chives.
• As with all my recipes which call for wine or liquor, use good quality.
• Be sure to invite your guests to watch the flambe process.
• Serve with a good Chardonnay such as 2004 Grgich Hills or 2005 Brewer-Clifton, Mt. Carmel.