Sambuca Prawns- best prawns ever

I've been sailing my whole life growing up and now on my own as a "big girl." I am blessed to have seen some of the most beautiful parts of BC which most do not get to enjoy. A huge part of that experience has always been the SEAFOOD!!!! Love, love, love seafood. I reportedly requested "crab and clams" to feed to all my friends at my second birthday. (Mom convinced me pizza or hotdogs might be a more popular option for my peers.) This is one of my all time favorite seafood recipes stolen from my Momma. Don't worry, they taste nothing like sambuca when they are all done. (I HATE liquorice and I love these.)

Prawns Sambuca

½ c Olive Oil
1 Tablespoon fresh minced garlic
1 Tablespoon minced shallots
16 wild spot prawns without heads (or as many as you can afford/catch)
3 oz dry white wine
2 oz sambucca
¼ diced tomato
1 tablespoon fresh tarragon or 1 tsp dried
salt and pepper to taste
6 Tablespoons butter


Saute garlic shallots in oil until onions are soft. Add wine and sambucca – flambe


Add tomatoes and tarragon, and salt and pepper. Cook for 2 minutes. Add butter and reduce slightly.

Add prawns – cook 2-3 minutes till done. DO NOT OVER COOK. Once they chance color all over, they are done. If your prawns range in size, I would pick the smallest ones out and add them to the pan last.

Serve over fresh pasta for main course or with bread for dipping as an appetizer.

My family loves to serve these at a dock party or on the bow of a boat for "cocktail hour." Toss the shells right overboard :)