Anise Shrimp

Ingredients

• 1 lb medium-large shrimp, peeled and deveined
• 2 cloves garlic, minced
• ½ C anise liquor
• 1 C heavy cream
• 1 tbs lemon juice
• ½ C white wine
• ½ C dried tomatoes
• 1 tsp salt
• ½ tsp white pepper

Directions

1. Cook Shrimp: Sauté shrimp in olive oil with garlic until pink and firm. Remove shrimp and deglaze the pan with anise liqueur, cooking off the alcohol.
2. Make Sauce: Add cream (or half‑and‑half), salt, white pepper, lemon juice, and half the white wine. Return shrimp, warm through, then remove.
3. Reduce Sauce: Add dried tomatoes and remaining white wine to the pan. Reduce by about ¼, then spoon over shrimp.
4. Prep Vegetables: Blanch chopped vegetables (zucchini, red bell pepper, squash, etc.) in boiling water 1 minute. Drain and sauté in butter 2-3 minutes until crisp-tender.
5. Finish & Serve: Top shrimp and sauce with vegetables, garnish with parsley, and serve as an appetizer.

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