Busters Recipes

Prawns Sambuca
  
  4 ounces olive oil
1 tbsp. fresh garlic, chopped
1 tbsp. fresh shallots, chopped
16 fresh prawns
3 ounces Chardonnay or dry white wine
2 ounces Sambuca liqueur
1/4 cup fresh tomato, diced
1 tbsp. fresh tarragon, finely chopped
2 tsps. salt and pepper
4 ounces sweet butter
16 ounces angel hair pasta, cooked
fresh tarragon leaves
2 chives
  
  Heat oil in saute pan, add garlic, shallots and prawns. Cook for 1 or 2 minutes. Add wine and Sambuca. Flambé.
Add tomatoes, tarragon, salt and pepper, and cook for 2 more minutes. Add butter and reduce.
Place over individual servings of pasta. Garnish with tarragon leaves and chives. Makes 4 servings.

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