Sambuca Shrimp

READY IN: 10mins
Recipe by KelBel

This is an appetizer recipe for four or dinner for two. Serve over rice or pasta for dinner

Top Review by jane49423

Really good, but if I make it again, I will cut back a lot on the Sambuca. It was just too strong. Next time I"ll try 1/4 of the amount suggested. Just our personal preference.

Ingredients Nutrition

  • 1 lb large cooked shrimp, thawed if frozen
  • 3 tablespoons butter (separated)
  • 1 -2 clove minced fresh garlic, to taste
  • 13 cup heavy cream
  • 2 ounces sambuca liqueur (or other anise based liqueur)
  • salt and pepper


  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.

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