Sambuca Shrimp Recipes

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SAMBUCA SHRIMP



Sambuca Shrimp image

This dish is best served as an appetizer but throw in some rice or pasta and you have a tasty meal!

Provided by vodka0825

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 6

1 pound large Shrimp (or Prawns) peeled & de-veined(butterflied)
3 tablespoons Butter (seperated)
2 cloves Garlic minced
1/3 cup Heavy cream
2 ounces Sambuca liquer (or another anise based liqueur)
1 dash salt and pepper to taste

Steps:

  • Melt 2 tbsp of butter and mix well with garlic and heavy cream. (You can refrigerate the cream mix at this point to allow the garlic flavor to blend). In a heavy skillet, melt 1 tbsp of butter on med/high heat and saute the thawed shrimp until heated through. Add Sambuca and flambe (if using an open flame remove from heat). Reduce heat immediately and add the butter, garlic and cream mixture. Simmer for about 5 minutes and serve immediately.

Nutrition Facts : Calories 224 calories, Fat 13.5165106875 g, Carbohydrate 0.7789317075 g, Cholesterol 254.8618185 mg, Fiber 0.0314999985694885 g, Protein 23.80831665 g, SaturatedFat 8.074669516 g, ServingSize 1 1 Serving (148g), Sodium 354.9509565 mg, Sugar 0.747431708930511 g, TransFat 0.968110766500001 g

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

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



Prawns Sambuca image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

4 ounces olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped shallots
16 Monterey Bay prawns
3 ounces Chardonnay or dry white wine
2 ounces liquorice liqueur
1/4 cup diced tomatoes
1 tablespoon finely chopped tarragon
Salt and pepper
4 ounces sweet butter
12 ounces linguini, cooked
4 sprigs tarragon
4 chives

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.;

SAMBUCA PRAWNS



SAMBUCA PRAWNS image

Categories     Shellfish

Yield 2-4 depending on your guests

Number Of Ingredients 14

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.

SAMBUCA FLAMBE SHRIMPS



SAMBUCA FLAMBE SHRIMPS image

Categories     Fish     Appetizer

Yield 4 people

Number Of Ingredients 5

20 raw shrimps, without shell, deveined, tail on.
1 cup 15% cream
2 to 4 oz of Sambuca (more or less to taste)
1 tea spoon of tomato paste (more or less to taste)
Olive oil - about 1 tablespoon or enough to sauté the 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

SAMBUCA TOMATO SAUCE



Sambuca Tomato Sauce image

This recipe has all the elements to enhance lightly grilled summer shrimp, steamed cherrystones or mussels & maybe even as a base for stewed quarters of blue crab. The anise flavor of Sambuca should meld beautifully with the brightness of fresh tomatoes & the pungency of fresh Genovese basil. The author suggested it on bruschetta (mmmm toasty grilled chunks of olive oil brushed country bread!) This recipe was a Washington Post 2008 Top Tomato Recipe Contest finalist from Susan Lee Mahan of Bethesda. Strong work Susan! She also suggests slipping the tomato skins before proceeding with the recipe - up to you - I don't mind them a bit. Dreaming of summer 'maters.... I hope lining up some outstanding tomato recipes doesn't constitute "counting yer chickens..."

Provided by Busters friend

Categories     Sauces

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup olive oil (plus more for drizzling)
2 garlic cloves, cut into thin slices
2 1/2 lbs tomatoes, ripe plum (peeled and seeded)
1 teaspoon red pepper flakes, crushed
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1/4 cup sambuca romana
4 tablespoons basil leaves, shredded

Steps:

  • Heat the olive oil in a medium, high-sided saucepan over medium-low heat. Add the garlic slices and cook for several minutes, until they are slightly golden, stirring occasionally. Use a fork or slotted spoon to remove them, if desired.
  • Quarter the tomatoes lengthwise , leaving the stem ends intact. Turn them on their sides and cut into 1/4-inch slices.
  • Add the tomatoes and their juices, the crushed red pepper flakes, sugar, salt and pepper to the saucepan. Cook, uncovered, for 5 minutes, stirring once or twice, then add the Sambuca and cook for 3 minutes, stirring occasionally. Remove from the heat and add the basil.
  • Adjust seasoning as needed; drizzle with a little oil just before serving.

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