The Appetizer that Sold Out in My Restaurant for 22 Years | Chef Jean-Pierre

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt butter in a large skillet over medium heat.

Add chopped shallots to the skillet and cook until fragrant.

Add black tiger shrimp to the skillet and cook until they start to turn pink.

Add chopped tomatoes to the skillet and cook until they are soft.

Pour in white vermouth and let it cook for a moment.

Add sambuca to the skillet; flambé if desired, or simply let it cook without igniting.

Add heavy cream to the skillet and mix well.

Season with salt and black pepper to taste.

Cook shrimp until they are fully opaque, ensuring they are not undercooked or translucent.

Remove shrimp from the skillet and set aside.

Finish the sauce by adding a bit more butter and mixing well to avoid separation.

Prepare serving plates by placing sauce in the center and arranging shrimp on top.

Garnish with chopped chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens