Impress guests with a quick and easy appetizer recipe.
Makes 1 serving
Ingredients:
4 ea Shrimp (u-15) peeled, deveined with tail left on
1 Tbsp Sambuca (80 proof or higher)
2 Tbsp chopped fresh parsley
2 Tbsp thinly sliced garlic
4 Tbsp extra virgin olive oil
2 ea red potatoes
1 lemon wedge
3 slices 1/2-in thick crusty bread
Salt and pepper to taste
Prepare a 6" cast iron skillet
Cut enough 1/8-in. thick slices of red potatoes to cover the bottom of your 6" cast iron skillet. Toss the potato slices with half the olive oil, garlic and parsley. Season to taste. Line the bottom of the skillet with the potatoes, overlapping slightly, bake until the potatoes are half cooked (10 min at 350F).
Prepare the dish:
Toss 4 shrimp with the remainder of the extra virgin olive oil, shaved garlic, chopped parsley. Season to taste with salt and pepper.
Increase the temp of your oven to 475. Add shrimp to pre-cooked skillet and potatoes and place in oven for about 5 min. or until shrimp are cooked.
Place skillet on large oval plate along with 3 crostini's (crusty bread), and a ramekin of 1/2-oz of Sambuca along with a lemon wedge.
Take the oval platter right to the table. At the table, pour the Sambuca over the shrimp and, using a lighter, flame the shrimp (do not use more than 1 Tbsp. of Sambuca).
When the flame goes out, squeeze the lemon wedge over the shrimp and serve.
Tips:
u-15 shrimp denotes the size (15 shrimp per pound).
Preheating the oven and skillet will prevent sticking.
Always serve with crusty bread to absorb the juices on the plate.
The skillet must be hot for the shrimp to flame so take you platter right from the oven to the table.
Always season as you go.
When flaming the shrimp use a long kitchen match or a long reach butane lighter. Use extreme caution when flaming the shrimp.
The potatoes may be cooked in the skillet ahead of time and stored under refrigeration until needed, up to one day prior to serving.
