Sambuca Shrimp

Recipe from Chef Nye at Aqua Grill

Fresh Mayport Jumbo Shrimp (peeled & deveined)

Thinly sliced Prosciutto as needed to wrap around shrimp

Extra Virgin Olive Oil & Whole Butter to pan fry the Shrimp

Sambuca Liquor

Whole Sweet Cream Butter

Fennel Syrup: We make this by poaching julienne fennel in 2 parts sugar & 1 part water, then strain out the fennel and continue cooking liquid until a syrup forms.

For seasoning I use a mixture of coriander, rosemary, cayenne, sea salt & cracked black pepper.

Start by wrapping the shrimp with a strip of prosciutto.

Sauté the wrapped shrimp in butter & olive oil, deglaze the pan with Sambuca, then add fennel syrup and whole sweet cream butter and cook until butter is melted and sauce forms.

Copyright 2013 by All rights reserved. This material may not be published, broadcast, rewritten or redistributed.