Ingredients
1 LB medium sized shrimp cleaned and deveined
3/4 of a stick of butter
1 large shallot finely chopped
2 cloves garlic finely chopped
salt and pepper to taste
1/2 cup dry white wine
1/2 cup of sambuca
3/4 cup heavy cream
4 Tbsp finely chopped Italian parsley
4 puffed pastry shells baked according to directions
Preparation
Melt butter over low to mediun heat.Add shallots and garlic and cook until translucent.Add shrimp and cook until shrimp turn pink about 3 to 4 minutes. Add salt and pepper to taste. Mix wine and sambuca and add to pan, cook for 3 to 4 more minutes. Add heavy cream and parsley cook for 2 minutes. Fill puffed pastry shells with shrimp and then drizzle with remaining sauce, serve right away. ENJOY!
