Best Prawns Sambuca Flambe 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.;

Tatjana's Sambuca, With Fire! image

Provided by kiwidutch

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 2

2 ounces sambuca romana (I use Molinari)
3 coffee beans

Steps:

Pour your sambuca into a shot glass.
Add the 3 coffee beans. Light the sambuka so that it flambe's, and leave lit for a minute or a minute and a half. (not more or the glass will get too hot).
Extinguish the flame by resting a drinking glass on the shot glass so that there is no oxygen and the flame goes out (takes 3 seconds or less)
Wait until the glass has cooled a little to handle and crunch a coffee bean as you drink the sambuca to blend the flavours.

Nutrition Facts :

Sambuca Shrimp image

Provided by KelBel

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb large cooked shrimp, thawed if frozen
3 tablespoons butter (separated)
1 -2 clove minced fresh garlic, to taste
1/3 cup heavy cream
2 ounces sambuca liqueur (or other anise based liqueur)
salt and pepper

Steps:

Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
Add Sambuca and flambe, (if open flame, remove from heat).
Reduce heat immediately and add the butter, garlic and cream mixture.
Simmer for about 5 minutes and serve immediately.

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.