Sambuca Flambe Shrimps Food

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.

OYSTERS ROCKEFELLER WITH SAMBUCA

Steps:

• Melt butter in a skillet. Add shallots and leeks, sauté until translucent.
• Remove skillet from the stove, carefully set the skillet back, keeping your face away.
• Add Sambuca and cook for 1 minute.
• Add cream cheese and spinach. Cook for 2 minutes, then fold in the garlic.
• Line oysters on a baking sheet.
• Spoon sauce on the top and sprinkle with parmesan.
• Bake for 7 minutes and serve hot.

SHRIMP FLAMBE

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.

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