– recipe courtesy of Piatto, Mississauga
Shrimp with Sambuca Sauce
1 lb large shrimp, peeled
1 lb oyster mushrooms
2 cloves garlic, minced
2 tsp (10 mL) Sambuca
1 cup ( 250 mL) 35% cream
pinch salt
fresh parsley
2 oz (60 mL) extra virgin olive oil
Sauté shrimps for about one minute. Add garlic and oyster mushrooms and cook just until mushrooms begin to be tender. Carefully add Sambuca and flambé for 10 seconds. Add whipping cream. Stir to combine and bring to a gentle simmer. Simmer until the sauce begins to thicken, about 30 seconds. Add parsley and salt to taste. Serve immediately.