Ingredients
20 raw shrimps, without shell, deveined, tail on.
1 cup 15% cream
2 to 4 oz of Sambuca (more or less to taste)
1 tea spoon of tomato paste (more or less to taste)
Olive oil - about 1 tablespoon or enough to sauté the shrimps.
Preparation
Sauté shrimps on high heat until cooked.
On Low-medium heat, add Sambuca and light up quickly before the alcohol evaporates to flambé the shimps.
When the fire stops add the cream and the tomato paste, stir in well and serve hot with toasted french baguette
