Sambuca Shrimp
Elevate your seafood game with this decadent Sambuca Shrimp recipe, where tender, juicy shrimp are bathed in a rich, velvety sauce bursting with flavor. The star of the dish is Sambuca liqueur, which lends its signature anise-forward sweetness, perfectly complemented by the creaminess of heavy cream and the subtle tang of fresh lemon juice. A base of sautéed garlic in olive oil and butter sets the stage for a symphony of flavors, while a hint of red pepper flakes adds optional heat for spice lovers. This 30-minute recipe is as versatile as it is indulgent—serve these succulent shrimp as a standout appetizer with crusty bread or over pasta or rice for an unforgettable main course. Perfect for weeknight dinners or special occasions, Sambuca Shrimp is brimming with elegance and bold flavors that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 oz Sambuca liqueur
- 1 cup chicken or seafood stock
- 1 cup heavy cream
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and bubbling.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes on one side until they start to turn pink.
Flip the shrimp and cook for another 2-3 minutes, then transfer them to a plate and set aside.
Reduce the heat to medium and carefully pour the Sambuca liqueur into the pan. Allow it to simmer for 1-2 minutes to burn off the alcohol while scraping any browned bits from the bottom of the skillet.
Stir in the chicken or seafood stock, letting it reduce slightly for about 3-4 minutes.
Add the heavy cream, lemon juice, salt, black pepper, and red pepper flakes (if using). Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Return the shrimp to the skillet and spoon the sauce over them. Cook for another 2-3 minutes until the shrimp are fully cooked and coated in the sauce.
Remove from heat and garnish with fresh parsley.
Serve immediately as an appetizer with crusty bread for dipping, or over pasta or rice for a full meal.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 21.4 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1396 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
