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Prawns Sambuca
(serves 4)
from Sardine Factory in Monterey, California
16  fresh Monterey Bay prawns 3  oz. Chardonnay or dry white wine
1  T. fresh shallots, chopped 4  oz. sweet butter
1  T. fresh garlic, chopped 4  oz. olive oil
1/4  cup fresh tomato, diced 16 oz. angel hair pasta
1  T. fresh tarragon, finely chopped 2 tsp. salt and pepper
2  oz. Sambuca liqueur  2 chives
  • Heat oil in sautee pan, add garlic, shallots and prawns.  Cook for 1 or 2 min.
  • Add wine and Sambuca.  Flambe.
  • Add tomatoes, tarragon, salt and pepper, and cook for 2 more min.
  • Add butter and reduce.
  • Place over individual servings of pasta.
  • Garnish with tarragon leaves and chives.

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