Shrimp Sambuca

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 ¼"

Salt and Pepper to taste

½ 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.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐟Seafood

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 20m