Hello There Friends! An exciting video for you, The #1 Appetizer that Sold Out in My Restaurant for 22 Years!! A Shrimp Sambuca which was a total hit, I had to share this recipe with you friends.
Ingredients
- 4 tablespoons Sweet Butter
- 2 pound Fresh Shrimp, peeled and de-veined (16 to 20 per pound)
- 4 medium Shallots, very finely chopped
- 4 tablespoons Dry Vermouth
- 4 tablespoons Sambuca liqueur
- 1 cup Tomatoes – peeled, seeded and diced 1/4″
- Salt and Pepper to taste
- 1 cup Heavy Whipping Cream
- 4 to 4 tablespoons Butter to add at the end
Instructions
In a skillet large enough to hold the shrimp without crowding, heat butter.
When hot, add the shrimp and sauté for 1 to 2 minutes. Turn shrimp on the other side, add the tomatoes, shallots and sweat them for 1 minute, making sure not to burn them. Add the vermouth and Sambuca and let reduce by half.
Add the cream, reduce for a couple minutes, add salt and pepper to taste.
Add butter OFF the heat and cook serve immediately.
from: Chef Jean-Pierre
Mama Woon’s Kitchen 