Fish & Seafood

Sambuca Shrimp

This recipe comes with a story I hope you will like

My wife’s family has been camping in one form or another since, well, since my wife was born (and before), tent, pop up trailer, cabins, etc.  There has been progression, ending with the cabins, though I might add the cabins are not exactly luxurious, however they beat a tent for sure!

So, as I said the camping progresses, friends are invited, things change and now we are a cabin camping bunch.  So I would think of camping food to be, hot dogs, burgers, grilled chicken (on a good day), etc

NOPE

Each group takes a night or morning to cook for the others.  Nothing says family or friends like a good meal, so this is just perfect.  Now I’m talking cool food, like Philly cheese steaks, teriyaki London broil, seafood ravioli, apple french toast, etc .  Even a praline pumpkin cheese cake made an appearance.  Then there is this gem

Sambuca Shrimp

  This is our take on a great recipe, with great memories!

For this recipe you will need 2 pounds of shrimp, peeled and deveined

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Pour 2 cups of flour into a pie dish, add some kosher salt and ground black pepper

Whisk the flour to incorporate

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Dredge the shrimp in the flour mixture and set aside

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Melt 2 tablespoons of butter, with 2 tablespoons of extra virgin olive oil in a pan over medium heat

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Lay the shrimp in the pan and cook 2-4 minutes

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Flip and cook another 2-4 minutes or until pink and opaque

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Remove them and set aside

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Next you will need 2 cups of flour, 1 teaspoon each of kosher salt and ground black pepper, 2 cups of heavy cream (or whipping cream), 1 cup of Sambuca Liquor, 3 scallions, 1 large shallot and 1 tablespoon of green peppercorns soaked in water for at least 30 minutes

This will help soften the peppercorns and remove some of their heat

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Next peel and chop the shallots and chop the scallions

Add them to the pan along with the peppercorns (drained of water), cook for 6-8 minutes or until the vegetables are tender

Now let’s discuss flambe

Basically it is a french method of adding alcohol to a pan and alighting it briefly

This cooks the actual alcohol off faster and is exciting to see

That being said, we are still talking about flammable liquids and fire, so if you want to avoid this step, add your cream to the pan and simmer, turn off the heat and gently add the Sambuca towards the center of the pan stirring to incorporate, add back to the heat and cook 10 minutes to evaporate the alcohol

When I flambe, I remove the pan from the stove top and place it on a counter with no obstructions near or above the pan

Step back and using a long lighter, ignite the alcohol, allow the flames to burn out on there own

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Once this step is done, place the pan back onto the heat and add in the heavy cream, stirring to incorporate

Bring to a light boil, reduce heat, then simmer for 8-10 minutes to allow the sauce to thicken

Add the shrimp back in and toss to coat

We served this with thin spaghetti that was already cooked and drained

Take the drained pasta and add it to the sauce and shrimp, toss to coat all the pasta evenly with the sauce, then add into individual bowls

Top with additional fresh scallion (optional)

Thank you John and Annie

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Enjoy!!!

Simply Sundays! ~ Sambuca Shrimp

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

2 pounds of shrimp peeled and deveined

2 cups of flour

1 teaspoon each of kosher salt and ground black pepper

2 tablespoons of butter

2 tablespoons of extra virgin olive oil

3 scallions

1 large shallot

1 tablespoon of green peppercorns (soaked in water)

1 cup of Sambuca Liquor

2 cups of heavy cream (or whipping cream)

additional fresh scallion chopped for serving

Directions

Pour 2 cups of flour into a pie dish, add some kosher salt and ground black pepper  Whisk the flour to incorporate.  Dredge the shrimp in the flour mixture and set aside

Melt 2 tablespoons of butter, with 2 tablespoons of extra virgin olive oil.  Lay the shrimp in the pan and cook 2-4 minutes on each side, or until pink and opaque.  Remove them and set aside

Peel and chop the shallots and chop your scallions.  Add them to the pan along with the peppercorns (drained of water), cook for 6-8 minutes or until the vegetables are tender

If your not going to flambe the liquor

Add the cream to the pan and simmer, turn off the heat and gently add the Sambuca towards the center of the pan stirring to incorporate, add back to the heat and cook 10 minutes to evaporate the alcohol.  Add the shrimp back in and toss to coat.  Cook and drain your favorite pasta.  Add it to the sauce and shrimp, toss to coat evenly with the sauce, then add into individual bowls.  Top with additional fresh scallion (optional)

If your going to flambe the liquor

Remove the pan from the stove top and place it on a counter with no obstructions near or above the pan.  Step back and using a long lighter, ignite the alcohol, allow the flames to burn out on there own

Place the pan back onto the heat and add in the heavy cream, stirring to incorporate. Bring to a light boil, reduce heat, then simmer for 8-10 minutes to allow the sauce to thicken.  Add the shrimp back in and toss to coat

Cook and drain your favorite pasta.  Add it to the sauce and shrimp, toss to coat evenly with the sauce, then add into individual bowls.  Top with additional fresh scallion (optional)

Pyrex 3-Piece Glass Measuring Cup Set

Pyrex Bakeware Scalloped Pie Plate

Calphalon Nonstick Cookware

Simply Bamboo Cutting Board

© Simply Sundays 2016
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