Sambuca Shrimp

Name: Sambuca Shrimp
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

6 ingredients

6 steps

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

Directions

1

Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
2

Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
3

In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
4

Add Sambuca and flambe, (if open flame, remove from heat).
5

Reduce heat immediately and add the butter, garlic and cream mixture.
6

Simmer for about 5 minutes and serve immediately.