Sambuca Shrimp Food

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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 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.

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.

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

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

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