Shrimp Sambuca


Shrimp Sambuca

Servings 4


  • 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


  • 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.


For the Woll Non-Stick Fry Pan:  click here
For the Laser Thermometer:  click here