Hello There Friends! An exciting video for you, The #1 Appetizer that Sold Out in My Restaurant for 22 Years!! A Shrimp Sambuca which was a total hit, I had to share this recipe with you friends. I hope you enjoy it as much as I do! Let me know how you did in the comments below!
RECIPE LINK: https://chefjeanpierre.com/recipes/shrimp-sambuca/
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❤️ Woll Non-Stick Fry Pan: https://chefjp-com.3dcartstores.com/Diamond-Lite-Fry-Pan_p_53.html
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❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html
❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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OUR CHANNEL:
https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA
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CHEF’S WEBSITE:
https://www.chefjeanpierre.com/
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CHEF’S ONLINE STORE:
https://chefjp-com.3dcartstores.com/
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44 Comments
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love your personality
Just want to say that I made this last night and made two slight alterations. I added 1 minced clove of garlic and used fresh basil instead of chives. And the sauce was amazing! My dinner partner said it was one of the most unique sauces they've ever had and I agree. Truly delicious. Eager to try it with other fishes. Thank you for sharing!
Wow Chef, this looks fantastic. I’m a strict vegetarian but even I want to eat those. I’m going to make them next weekend for my misses. I’ve just seen a couple of your Sunshine Cuisine videos. You’re just as enthusiastic today as you were back then. Well done mate.🇬🇧👍
Jean-Pierre has not changed one bit!
This Shrimp Sambuca TV show came into my YouTube feed Chief has the same enthusiasm and gusto. 👍
https://youtu.be/QKEUiz0v8AE?si=5e7N6l6HT-hzNnVF
chef… amazing stuff…but i have a problem, i served this to a lobster l’americaine…. now the ladies wont leave me alone…. can i come to florida and hide for about 17 years ?? 😁👨🍳🍤🍤🍤
This is how Jean-Pierre made it back in the 90's so much fun to see a young chef https://www.youtube.com/watch?v=QKEUiz0v8AE
https://www.youtube.com/watch?v=QKEUiz0v8AE
Jean-Pierre, you make me happy. This recipe makes my family very happy! You are doing what God created you to do!
Lol that intro was epic 😊
Chef, could you do a video of something with sardines in it please? I need to start eating them for health reasons because they are rich in calcium. Thank you ❤
I think I’m going to gain weight… lol love you chef!
Making this as I write. Smells like what I believe heavan would smell like.
Would Pernod work well in place of Sambuca?
I will never touch Sambuca again. I had a trip after drinking 2 shots of sambuca. I jumped for a tree that wasn't there. I broke my ankle, when I was Stationed in Naples for 3 years 71-73
Looks like a great recipe chef. I could be wrong but it looked like you put the cooked shrimp back in the same bowl as the raw shrimp. Hopefully your assistants performed a little tv magic when we weren’t looking. 😊
Can you substitute Pernod?
Swapped out the shrimp this time and used some nice salmon steaks. It was off the hook amazing! You could put this sauce on a hotdog and take it to the next level!
Just made and ate this – excellent thank you ❤
Trying it today thanks
❤❤❤❤❤❤❤
an absolute work of art! : )
OH my Goodness! this is amazing, I made it for dinner tonight, with your green beans with sun dried green beans, and quinoa prepared like you did with the barley minus the broccoli because I already had the beans. We had to have bread to soppie up the sauce it was so good! I will be making this again for fish or shrimp and for guests to enjoy! Thank you!!!!
Quick question. This recipe was delicious, I made it twice and tasted very good but I was wondering if I don't have vermouth on hand would it taste the same with using only sambuca? Vermouth doesn't have the strongest taste anyway right?
I tried this today (4-19-2024). The sauce was spot-on! Salt and flavors were perfect! My first use of Sambuca! My pan was a bit too big, so it took longer to cook the shrimp than anticipated. Thanks, Chef, this one is a keeper for sure!
Was that the opening to Goldfinger?? I love that! Too bad it was 2 years ago! Very creative! This dish looks amazing! Time to get some Sambuca and White Vermouth! I agree, this would be great over fish as well. Thanks so much for sharing!🤗❤
Well Chef I wanted to try this recipe for over a year and I finally did the other night. I've got to say this is one of the very best shrimp recipes I've ever tried! Simply delicious! I had to use medium size shrimp … And ate over Angel hair pasta. So, so DELICIOUS! Thank you Chef JP! And by the way I kind of set up my kitchen countertop the way you do yours…. Very small area for me to prep BUT after a few adjustments I realized it just works so efficiently! And I keep a gallon of water with an ounce of bleach in it just underneath the sink there. I absolutely love the way you do your shows and teaches so much! My areas less messy and I'm able to efficiently operate in such a small area! God bless you chef! And of course Jack and your entire team that work together for us!❤❤ I'll be trying your marry me chicken later this week! 👍❤️
Wow! I am sure going to make this. I love shrimp. I have the shrimp I now need the other ingredients. Chef you are a dream come true when you can make something so good and in no time at all.. love love love.
Chef Jean-Pierre. I just found this video so I'm a little late to the party but I am trying this tonight as per your recipe. I do have a question though. Given the flavour profile, why don't you use fennel in the sauce? It seems a natural.. Just curious….
Love the James Bond intro. "The name is Bond. James Bond."
Ok looking appetizer. I wouldn't pay for it. 4 shrimp? 😂😅😂😅😂. A lobster cheese dip, beats that. From Red Lobster. For sure. Phenomenally better appetizer. Probably cheaper.
Mr chef Jean, I want to bring u home! 🏡
Jack!! Well done!!
Love it!! So creative.😊
The harsh edits with the spoon taps definitely need to make a comeback! 😂😂
As many other viewers have mentioned. Please don’t shorten your videos as so many others do. I know this is an older video, but I enjoy cooking along with you on your videos. When you take a time lapse, I just pause your video until I catch up to where you are. Dear Chef, your videos and your way of presentation is AMAZING!❤
Is it just me? I love CJP!
I liked the video just because the intro was hilarious. I like all your other videos too, just this one got a like before hearing the recipe.
you say "butterflyed" but are you avoiving the extraction of the "guts?" Still a big fan of yours.
Excellent!! I do have a question, I have a friend that doesn't like cooked onions. I know, I can't imagine. If I were to use onion powder or granulated onion, how much?
james bond theme rulezzzz
This guy loves translucent shrimp
Jean Pierre, I made these tonight for a tapas style dinner for three and they were the hit of the evening. I noticed that your website doesn’t mention the chives. Sad slip there, Jean Pierre, because they are an important component in this dish. That sauce is insanely delicious. Thank you, sir.
Love the measurements, a little cream a little butter lol…that's not a little but it looks delish!
I’ve never fried shrimp that’s vary interesting
God bless America 😂