Sambuca Flambe Shrimps 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:

• 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.

Steps:

• In a skillet, melt butter and saute garlic until soft.
• Add shrimp and cook until they turn pink.
• Remove from heat, add brandy and flame.
• Season with salt and pepper to taste.
• Over low heat, stir in cream to blend until heated through.
• Serve immediately over toast.