Name: Shrimp Sambuca
Ingredients: 2 tablespoons Sweet Butter; 1 pound Fresh Shrimp, peeled and de-veined (16 to 20 per pound); 2 medium Shallots, very finely chopped; 2 tablespoons Dry Vermouth; 2 tablespoons Sambuca liqueur; ½ cup Tomatoes - peeled, seeded and diced 1/4"; Salt and Pepper to taste; 1/2 cup Heavy Whipping Cream; 2 to 2 tablespoons Butter to add at the end

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Shrimp Sambuca

3.89 from 92 votes

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Servings

Ingredients

2 tablespoons Sweet Butter
1 pound Fresh Shrimp, peeled and de-veined (16 to 20 per pound)
2 medium Shallots, very finely chopped
2 tablespoons Dry Vermouth
2 tablespoons Sambuca liqueur
½ cup Tomatoes - peeled, seeded and diced 1/4"
Salt and Pepper to taste
1/2 cup Heavy Whipping Cream
2 to 2 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.