Shrimp Sambuca Recipe
5 egg batter fried jumbo shrimp in a rich sambuca sauce w/ garlic, cherry tomatoes, and fresh basil
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Ingredients
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Shrimp
Sambuca Sauce
Method
Shrimp Preparation
- 1
Prepare the Shrimp
Peel and devein the jumbo shrimp, leaving the tails intact. Rinse them under cold water and pat them dry with paper towels.
- 2
- 3
Bread the Shrimp
Dredge each shrimp in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with the breadcrumb mixture. Set aside.
Frying Shrimp
- 4
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until hot but not smoking.
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil. Fry in batches for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Sambuca Sauce
- 6
- 7
Add Tomatoes and Sambuca
Add cherry tomatoes and cook until they begin to soften, about 5 minutes. Then pour in sambuca and let it simmer for another 3-4 minutes.
- 8
Finish the Sauce
Stir in fresh basil, lemon juice, salt, and pepper. Cook for an additional minute until everything is well combined.
Combine and Serve
- 9
Plate the Dish
Place the fried shrimp on a serving platter and drizzle the sambuca sauce over the top. Garnish with additional fresh basil if desired.
- 10
Serve Hot
Enjoy your Shrimp Sambuca while hot, served with crusty bread or over pasta if desired.
