SAMBUCA SHRIMP
Make and share this Sambuca Shrimp recipe from Food.com.
Provided by KelBel
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
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.
OVEN-ROASTED PRAWNS WITH ROMESCO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- Arrange the tomatoes, garlic, bread, and nuts on a baking sheet; roast for 10 to 15 minutes.
- Transfer to a food processor and pulse to roughly break up. Add the pimentos, vinegar, oil, and paprika. Pulse again until well combined, add salt. This sauce is best if allowed to rest so the flavors can meld (may be made a day in advance).
- Heat oil to almost smoking in a large skillet or roasting pan. Toss the prawns in half the romesco sauce to coat, and pan sear the shrimp quickly in the oil just until barely opaque. Then roast for 10 to 12 minutes in a 450 degree F oven. Serve the remaining sauce on the side for dipping.
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.;
PRAWNS SAMBUCA FLAMBE
Flambe presentation makes any meal presentation special and dramatic. This recipe is sure to wow your guests and please their palates, as well. The recipe is from one of the finest restaurants in Monterey, California called the Sardine Factory. Dining at this wonderful restaurant on Cannery Row, one can almost feel the presence of Ernest Hemingway and other historical people who once lived and worked here.
Provided by GREG IN SAN DIEGO
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1082.5, Fat 53.7, SaturatedFat 18.9, Cholesterol 103.5, Sodium 54.4, Carbohydrate 88.2, Fiber 3.9, Sugar 2.6, Protein 21.4
DRUNKEN SHRIMP
Spicy large shrimps cooked in beer which my mom makes during weekends.
Provided by misch
Categories Main Dish Recipes Stir-Fry Shrimp
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
- Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 11.5 g, Cholesterol 230.4 mg, Fat 8.6 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.1 g, Sodium 380.8 mg, Sugar 5.5 g
GRILLED SPOT PRAWNS
Provided by Bon Appétit Test Kitchen
Categories Marinate Fourth of July Quick & Easy Graduation Father's Day Backyard BBQ Dinner Shrimp Pernod Summer Shower Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.
- Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.
- Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.
- Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.
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