Sambuca Shrimp à la Roy – of course this should be “à la King”. Nothing better than having a few friends around to enjoy this starter with a nice glass of wine or martini. Some good conversations and laughs. We all gather around and use toothpicks to enjoy these shrimps from a colourful dish and whet our appetites for the main course to follow shortly.
Ingredients
1 bag frozen raw shrimp, deveined and shelled
1 small tomato, diced
2 Tbsp diced white onion
1 clove garlic, chopped
1 lemon
1 bottle of Sambuca
Directions
1. Defrost shrimp in cold running water, shell and devein.
2. Place in a bowl – squeeze in juice of 1/2 a lemon, mix in diced tomato, diced onion, and chopped garlic. Place in fridge for 1/2 hour.
3. Bring frying pan to high heat, with butter and some olive oil to prevent butter from burning.
4. Add the shrimp, stir for 1 to 2 minutes until pink.
5. Add Sambuca (1/4 cup – or whatever you fancy).
6. Stand back, light a match…to flambé your work.
7. Once the flames have died down, place in a bowl and enjoy!
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