 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
This is a delicious recipe from The Green House fine herbs. It is fantastic alone or served over rice or pasta. A very unique taste.You can sub anise flavored syrup for the liquor, but don't leave it out, as that's the unique flavor. Ingredients:
1 bunch fresh basil, thinly sliced |
16 ounces shrimp, raw, peeled and deveined |
4 ounces heavy cream |
3 ounces dry white wine |
1 ounce anise liqueur (licorice-like flavor) |
2 ounces butter |
1 teaspoon garlic, chopped |
2 medium tomatoes, seeded, skinned and sliced |
flour (for dredging) |
Directions:
1. Roll shrimp in flour and shake off the excess.
2. Brown shrimp over low heat in just enough butter to prevent sticking, about 2 minute each side. DON T BURN!
3. Add garlic, liquer, wine, and salt and pepper.
4. Cook until liquid is reduced to 1/3.
5. Add cream and reduce liquid to again 1/3, then add tomatoes, fresh basil, and remaining butter.
6. Remove from heat after butter melts and serve.
|
|