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. I hope you enjoy it as much as I do! Let me know how you did in the comments below!
1poundFresh Shrimp, peeled and de-veined (16 to 20 per pound)
2medium Shallots, very finely chopped
2tablespoonsDry Vermouth
2tablespoonsSambuca liqueur
½cupTomatoes - peeled, seeded and diced 1/4"
Salt and Pepper to taste
1/2cupHeavy Whipping Cream
2 to 2tablespoonsButter to add at the end
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Recipe 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.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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8 Comments
Peggy Ferreira
on July 25, 2024 at 7:19 am
He’s a great teacher!
Mollie White
on May 27, 2024 at 11:37 pm
Chef, I made this tonight for dinner, with quinoa made like your barley side dish minus the broccoli because I made your green bean side dish with dry roasted tomatoes, it was a hit, my husband said can we make this for a dinner with friends? of course.
Since I have to use plant based butter and fat free half and half; my end result is not exactly like yours but it is great! (my husband cannot have the cholesterol so we adjust, but it was AMAZING!) The next on my list is escargot and blackened halibut!
Thank you so very much for your love of food and preparation and wanting to share the same! Since I was never really taught how to cook; I respect and enjoy your teaching!
I have learned so much from you and will enjoy learning more.
Blessings to you and your family and Jack! Hope to see him soon on the channel!
Mollie White
Bill Field
on March 15, 2024 at 5:47 pm
WOW!!
Just ate the entire 1/2 lb. of shrimp.. Very easy, extremely good flavour, and I can get it half done ahead… will make an amazing starter for my dinner party next weekend.
(by the way… Big tip… Mise en place)
Thanks Chef.
Everton Rock
on October 29, 2023 at 8:06 pm
Delicious and easy to make
Peggy Wright
on September 27, 2023 at 12:05 pm
This is delicious and so simple! Quick trip to the liquor store and had all the rest😉 I added an ear of fresh corn, used smaller shrimp and served over angel hair pasta! Perfect 👌
chris reynolds
on February 1, 2023 at 8:33 am
What, shrimp first!!!!
Onyo is always first
Chef Jean-Pierre
on February 2, 2023 at 8:58 pm
YOU ARE RIGHT!!!
Marvin Scadden
on January 9, 2023 at 6:54 pm
Made this tonight, it was amazing!!!! We love your show
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
He’s a great teacher!
Chef, I made this tonight for dinner, with quinoa made like your barley side dish minus the broccoli because I made your green bean side dish with dry roasted tomatoes, it was a hit, my husband said can we make this for a dinner with friends? of course.
Since I have to use plant based butter and fat free half and half; my end result is not exactly like yours but it is great! (my husband cannot have the cholesterol so we adjust, but it was AMAZING!) The next on my list is escargot and blackened halibut!
Thank you so very much for your love of food and preparation and wanting to share the same! Since I was never really taught how to cook; I respect and enjoy your teaching!
I have learned so much from you and will enjoy learning more.
Blessings to you and your family and Jack! Hope to see him soon on the channel!
Mollie White
WOW!!
Just ate the entire 1/2 lb. of shrimp.. Very easy, extremely good flavour, and I can get it half done ahead… will make an amazing starter for my dinner party next weekend.
(by the way… Big tip… Mise en place)
Thanks Chef.
Delicious and easy to make
This is delicious and so simple! Quick trip to the liquor store and had all the rest😉 I added an ear of fresh corn, used smaller shrimp and served over angel hair pasta! Perfect 👌
What, shrimp first!!!!
Onyo is always first
YOU ARE RIGHT!!!
Made this tonight, it was amazing!!!! We love your show