Sambuca Shrimp

1. 1

   Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.

2. 2

   Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.

3. 3

   In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.

4. 4

   Add Sambuca and flambe, (if open flame, remove from heat).

5. 5

   Reduce heat immediately and add the butter, garlic and cream mixture.

6. 6

   Simmer for about 5 minutes and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.