Best 2 Prawns Sambuca Recipes

Prawns sambuca is a delightful and savory seafood dish that tantalizes the taste buds with its unique blend of flavors. This delectable dish combines succulent prawns, sautéed in a rich and aromatic sambuca sauce, resulting in a symphony of flavors that will leave you craving for more.

Here are our top 2 tried and tested recipes!

PRAWNS SAMBUCA

Prawns Sambuca image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 ounces olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped shallots
16 Monterey Bay prawns
3 ounces Chardonnay or dry white wine
2 ounces liquorice liqueur
1/4 cup diced tomatoes
1 tablespoon finely chopped tarragon
Salt and pepper
4 ounces sweet butter
12 ounces linguini, cooked
4 sprigs tarragon
4 chives

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.;

SAMBUCA PRAWNS

SAMBUCA PRAWNS image

Categories Shellfish

Yield 2-4 depending on your guests

Number Of Ingredients 14

Ingredients

Ingredients:
4 ounces olive oil
1 tablespoon finely chopped garlic
2 tablespoon finely chopped shallots
16 -20 tiger/large prawn meat (deveined and peeled)
3 ounces dry white wine
2 ounces Sambuca liqueur
1/4 cup diced tomatoes(canned with herbs works)
2 tablespoons finely chopped fresh tarragon
1 tablespoon finely chopped fresh basil
Salt and pepper
2 tablespoons butter or margarine
2 eggs (whites and yolks separated)
4 tablespoons of sugar

Steps:

Preparation In a small sauce pan, over med-low heat, melt butter, add yolks, and sugar gradually. Cook until sugar and yolks are combined with butter. Don't overheat. Set aside. 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 Sambuca liqueur. Return the pan to the heat and carefully flambee. Add the wine, tomatoes, basil and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter mixture. Then add beaten whites and reduce slightly. Enjoy.

Tips:

Use fresh prawns. Fresh prawns have a sweeter, more delicate flavor than frozen prawns. If you're using frozen prawns, thaw them in the refrigerator overnight before cooking.
Clean the prawns properly. Remove the heads, shells, and devein the prawns. Rinse the prawns thoroughly with cold water.
Marinate the prawns. Marinating the prawns in a mixture of olive oil, garlic, lemon juice, and herbs will help to add flavor and prevent them from drying out during cooking.
Cook the prawns properly. Prawns should be cooked quickly over high heat. Cook them for 2-3 minutes per side, or until they are pink and opaque.
Serve the prawns immediately. Prawns are best served hot and fresh. You can serve them with a variety of sides, such as rice, pasta, or vegetables.

Conclusion:

Prawns Sambuca is a delicious and easy-to-make dish that is perfect for any occasion. The prawns are cooked in a flavorful sauce made with sambuca, garlic, and butter. The dish is finished with a squeeze of lemon juice and a sprinkle of fresh parsley. Prawns Sambuca is a great way to enjoy fresh seafood and is sure to be a hit with your family and friends.