Best Prawns Sambuca Recipes

PRAWNS SAMBUCA

Steps:

• In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.;

SAMBUCA PRAWNS

Steps:

• Preparation In a small sauce pan, over med-low heat, melt butter, add yolks, and sugar gradually. Cook until sugar and yolks are combined with butter. Don't overheat. Set aside. In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the Sambuca liqueur. Return the pan to the heat and carefully flambee. Add the wine, tomatoes, basil and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter mixture. Then add beaten whites and reduce slightly. Enjoy.

PRAWNS SAMBUCA FLAMBE

Steps:

• Heat oil in saute pan.
• Add garlic, shallots and prawns.
• Cook for 1 or 2 minutes.
• Add wine and Sambuca. Flambe.
• Add tomatoes, tarragon, salt and pepper.
• Cook for 2 more minutes.
• Add butter and reduce.
• Place over individual servings of pasta on preheated serving plates.
• Garnish plates.
• Garnish prawns with tarragon leaves and chives.
• As with all my recipes which call for wine or liquor, use good quality.
• Be sure to invite your guests to watch the flambe process.
• Serve with a good Chardonnay such as 2004 Grgich Hills or 2005 Brewer-Clifton, Mt. Carmel.