1 oz butter
1/2 clove chopped garlic
1 tablespoon celery stalk, diced
2 oz black sambuca
6 shrimp, peeled and deveined
salt & pepper to taste
Melt butter in a saucepan and add garlic an celery. Sauté for a few minutes.
Add sambuca and shrimp. Season with salt and epper. Cover and steam for about 5 minute or until the shrimp’s color changes to orange-red. Do not overcook.
Ladle the shrimp, together with the liquid, into soup bowls.
Serve with chunks of french bread.