Prawns Sambuca Recipes

SAMBUCA SHRIMP

Sambuca Shrimp image

Make and share this Sambuca Shrimp recipe from Food.com.

Provided by KelBel

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

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

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.

PRAWNS SAMBUCA FLAMBE

Prawns Sambuca Flambe image

Flambe presentation makes any meal presentation special and dramatic. This recipe is sure to wow your guests and please their palates, as well. The recipe is from one of the finest restaurants in Monterey, California called the Sardine Factory. Dining at this wonderful restaurant on Cannery Row, one can almost feel the presence of Ernest Hemingway and other historical people who once lived and worked here.

Provided by GREG IN SAN DIEGO

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 ounces extra virgin olive oil
1 tablespoon fresh garlic, chopped
1 tablespoon fresh shallot, chopped
16 fresh large shrimp
3 ounces dry white wine
2 ounces liqueur (Sambuca)
1/4 cup fresh tomato, diced
1 tablespoon fresh tarragon, finely chopped
salt and pepper
4 ounces sweet butter
16 ounces angel hair pasta, cooked
fresh tarragon leaves
2 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.

Nutrition Facts : Calories 1082.5, Fat 53.7, SaturatedFat 18.9, Cholesterol 103.5, Sodium 54.4, Carbohydrate 88.2, Fiber 3.9, Sugar 2.6, Protein 21.4

SAMBUCA PRAWNS

SAMBUCA PRAWNS image

Categories Shellfish

Yield 2-4 depending on your guests

Number Of Ingredients 14

Ingredients

Ingredients:
4 ounces olive oil
1 tablespoon finely chopped garlic
2 tablespoon finely chopped shallots
16 -20 tiger/large prawn meat (deveined and peeled)
3 ounces dry white wine
2 ounces Sambuca liqueur
1/4 cup diced tomatoes(canned with herbs works)
2 tablespoons finely chopped fresh tarragon
1 tablespoon finely chopped fresh basil
Salt and pepper
2 tablespoons butter or margarine
2 eggs (whites and yolks separated)
4 tablespoons of sugar

Steps:

Preparation In a small sauce pan, over med-low heat, melt butter, add yolks, and sugar gradually. Cook until sugar and yolks are combined with butter. Don't overheat. Set aside. 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 Sambuca liqueur. Return the pan to the heat and carefully flambee. Add the wine, tomatoes, basil and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter mixture. Then add beaten whites and reduce slightly. Enjoy.

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