The Appetizer that Sold Out in My Restaurant for 22 Years | Chef Jean-Pierre

Name: The Appetizer that Sold Out in My Restaurant for 22 Years | Chef Jean-Pierre
Total time: 20 min
Ingredients: 2 tbsp + 2 to 2 tablespoons Butter; 1 lb Shrimp, peeled; 2 Shallot, finely chopped; 2 tbsp Vermouth; 2 tbsp Sambuca liqueur; ½ cups Tomato, peeled seeded diced; Salt; Black pepper; ½ cups Cream

By Chef Jean-Pierre · 20 min

Ingredients

Butter2 tbsp + 2 to 2 tablespoons
Shrimp · peeled1 lb
Shallot · finely chopped2
Vermouth2 tbsp
Sambuca liqueur2 tbsp
Tomato · peeled seeded diced½ cups
Salt
Black pepper
Cream½ cups

Instructions

Heat the butter in a large skillet over medium heat until hot.
Add the shrimp and sauté 1 to 2 minutes, then turn them over. Add the tomatoes and shallots and sweat for 1 minute without browning. Add the vermouth and Sambuca and reduce by half.
Add the cream and reduce for a couple of minutes, then season with salt and pepper to taste.
Remove from the heat, stir in the butter, and serve immediately.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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