Add sambuca	Shrimp Sambuca

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Shrimp Sambuca

Source: St. Louis Post-Dispatch, October 18, 2002

Yield: 1 appetizer serving

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Ingredients

• 4 large shrimp

• Extra-virgin olive oil

• 1/3 cup seeded diced tomatoes

• 1/2 tsp minced fresh garlic

• 1 pinch red pepper flakes

• Salt

• Ground black pepper

• 2 Tbsp Sambuca or to taste

• 6 Tbsp heavy (40 percent) cream

• 1 tsp chopped fresh parsley

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Preparation

Peel shrimp, leaving last shell section and tail intact; devein. Film a medium skillet with olive oil; saute shrimp with tomatoes, garlic and pepper flakes until shrimp are half done, about 1 1/2 minutes. Season to taste with salt and pepper.

Add sambuca; ignite immediately. When flame subsides, add cream and cook over medium heat until sauce is slightly thickened, about 3 minutes; add parsley. Arrange shrimp and sauce on plate. Serve immediately with crusty bread.