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. Sauté shrimp in olive oil with garlic until pink and firm. Remove shrimp and deglaze pan with anise liquor and burn off alcohol.
2. Add heavy cream or half-and-half, salt and white pepper, lemon juice, and half of the white wine. Return the shrimp, bring to temperature, and remove.
3. In the cream sauce that remains, add dried tomatoes and the remaining white wine, reduce by one quarter, and top shrimp.
4. Blanche assorted chopped vegetables, such as zuchini, red bell pepper, or squash, in boiling water for about one minute. Drain and sauté in butter for 2-3 minutes until crisp-tender.
5. Top shrimp and cream sauce with this mixture and garnish with parsley. Serve as appetizer.