Sambuca Shrimp

[kirra]

Sambuca Shrimp

Ingredients:

1 1/2 pounds fresh shrimp (16-20 per pound), peeled & de-veined
2 tbs unsalted butter, divided
1 tsp olive oil
2 medium shallots, very finely chopped
2 tbs dry vermouth
2 tbs Sambuca liqueur
1/2 cup heavy whipping cream
1/2 cup peeled, seeded and chopped tomatoes
salt and freshly ground pepper to taste
12 stalks of fresh chives

Preparation:

In a skillet large enough to hold the shrimp without crowding, heat 1 tablespoon of the butter and olive oil. When light brown in color, add the shrimp and sauté for 2-3 minutes. Stir and turn the shrimp, then add the shallots and cook, make sure not to burn them.

Add the vermouth and Sambuca and let bubble until volume is reduced by half. Add the cream, tomatoes, salt and pepper. Continue to cook until sauce is thick enough to coat the bottom of a spoon. Remove from heat and stir in remaining tablespoon of butter.

Pour a couple of tablespoons of the finished sauce onto the bottom of a plate, arrange 4-5 shrimp in a fan and decorate with the chives. Yield: 6 servings

Note: Can also be served as an entree by including more shrimp and serving over pasta