Prep 5 mins
Cook 5 mins
This is an appetizer recipe for four or dinner for two. Serve over rice or pasta for dinner
- 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
- 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.
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.
We had this as an appetizers. YUMMMMMMY I used Ouzo. This is going in my divine recipes of 2009 cookbook. Can't wait to try it with pasta Made for the KelBel cookathon
Forgot to mention..I always serve with egg noodles or fettucini, it seems to me that the pasta cuts the richness moreso than rice. Call me crazy! :) For some reason my first comments didn't get posted...loved this dish, as have all my guests I've served it to, and there have been numerous. Have been asked for the recipe every time. Thank you Kel