Best Prawns Sambuca Recipes

Prawns Sambuca image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 13

4 ounces olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped shallots
16 Monterey Bay prawns
3 ounces Chardonnay or dry white wine
2 ounces liquorice liqueur
1/4 cup diced tomatoes
1 tablespoon finely chopped tarragon
Salt and pepper
4 ounces sweet butter
12 ounces linguini, cooked
4 sprigs tarragon
4 chives

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 image

Categories Shellfish

Yield 2-4 depending on your guests

Number Of Ingredients 14

Ingredients:
4 ounces olive oil
1 tablespoon finely chopped garlic
2 tablespoon finely chopped shallots
16 -20 tiger/large prawn meat (deveined and peeled)
3 ounces dry white wine
2 ounces Sambuca liqueur
1/4 cup diced tomatoes(canned with herbs works)
2 tablespoons finely chopped fresh tarragon
1 tablespoon finely chopped fresh basil
Salt and pepper
2 tablespoons butter or margarine
2 eggs (whites and yolks separated)
4 tablespoons of sugar

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 image

Provided by GREG IN SAN DIEGO

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces extra virgin olive oil
1 tablespoon fresh garlic, chopped
1 tablespoon fresh shallot, chopped
16 fresh large shrimp
3 ounces dry white wine
2 ounces liqueur (Sambuca)
1/4 cup fresh tomato, diced
1 tablespoon fresh tarragon, finely chopped
salt and pepper
4 ounces sweet butter
16 ounces angel hair pasta, cooked
fresh tarragon leaves
2 chives

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.