Shrimp Magali

• 1 bunch fresh basil, thinly sliced
• 16 ounces shrimp, raw, peeled and deveined
• 4 ounces heavy cream
• 3 ounces dry white wine
• 1 ounce anise liqueur (licorice-like flavor)
• 2 ounces butter
• 1 teaspoon garlic, chopped
• 2 medium tomatoes, seeded, skinned and sliced
• flour (for dredging)

1. Roll shrimp in flour and shake off the excess.
2. Brown shrimp over low heat in just enough butter to prevent sticking, about 2 minute each side.
3. DON"T BURN!
4. Add garlic, liquer, wine, and salt and pepper.
5. Cook until liquid is reduced to 1/3.
6. Add cream and reduce liquid to again 1/3, then add tomatoes, fresh basil, and remaining butter.
7. Remove from heat after butter melts and serve.

fresh basil, shrimp, heavy cream, white wine, anise liqueur, butter, garlic, tomatoes, flour

Taken from www.food.com/recipe/shrimp-magali-156131 (may not work)