Recipe by GREG IN SAN DIEGO
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.
- 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
Directions See How It's Made
- 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.