Sambuca Flambe Shrimps Recipes

PRAWNS SAMBUCA FLAMBE

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.

SAMBUCA SHRIMP

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

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.;

FLAMBEED SHRIMP CHIPOTLE TOSTADAS

Steps:

• For the spicy chipotle crema: In a blender, add the sour cream, milk, olive oil, garlic powder, salt, pepper and chiles and blend until combined. You can always add more peppers for a hotter sauce. Set aside.
• For the tostadas: In a large skillet over medium-high heat, melt the butter. Add the garlic and onion and saute until translucent. Season the shrimp with salt and pepper and add to the skillet. Cook until the shrimp start to change to a pinkish tone, 3 to 5 minutes. Add the tequila to the skillet and tilt the skillet slightly over the burner to ignite it. Remove the skillet from the heat and let the flames subside, then return it back to medium-high heat. Add the chipotle crema, bring to a simmer and cook until fully combined and warm, about 2 minutes.
• Divide the shrimp mixture among the tostadas and sprinkle with the cilantro.

DRUNKEN SHRIMP

Steps:

• Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
• Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

SHRIMP FLAMBEED WITH PASTIS

Steps:

• Preheat oven to 375.
• Heat oil in a large ovenproof skillet over high heat. Add shrimp and cook, turning once, until seared on both sides. Transfer to oven and continue cooking until shrimp is opaque, about 3 minutes.
• Add pastis to skillet and carefully return to high heat; ignite to flambe. Let cook until flame dies out. Remove shrimp from skillet and set aside.
• Drain fat from skillet and add butter and chicken stock. Cook over medium-high heat, whisking to emulsify. Cook until reduced by half, about 1 minute.
• Return shrimp to skillet and cook until heated through. Place two shrimp on each of 4 serving plates and drizzle butter mixture around shrimp on plates; season with fleur de sel and pepper and serve immediately.

COGNAC SHRIMP

Steps:

• Heat the butter and olive oil in a skillet over medium-high heat, and saute the garlic and shallots until lightly browned. Stir in shrimp, and season with salt, pepper, and red pepper. Mix in sun-dried tomatoes. Cook and stir 5 minutes, or until shrimp is opaque and lightly browned.
• Pour cognac into the skillet, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in half-and-half. Simmer 5 minutes, or until slightly thickened.

SAMBUCA FLAMBE SHRIMPS

Steps:

• Sauté shrimps on high heat until cooked. On Low-medium heat, add Sambuca and light up quickly before the alcohol evaporates to flambé the shimps. When the fire stops add the cream and the tomato paste, stir in well and serve hot with toasted french baguette