Blackened Shrimp Sambucca with Brussels Sprouts

Blackened Shrimp

Seasoning

2 oz. Paprika
1 oz. White pepper
1 oz. Stax seasoning
1 oz. Garlic powder
1 cup Cranberry juice
1 tsp. Dehydrated parsley (optional)

Whisk altogether.

12 oz 8 c/10 Shrimp
1 oz. Shallots, chopped
1 oz. Green onions, chopped
1 ¾ oz. Sambucca, liqueur
2 oz. Clarified butter

Coat each shrimp in seasoning blend. In a hot pan sauté' shrimp in clarified butter until tails curl.
Away from heat add ½ of Sambucca and return to heat. Add shallots, green onions. Away from
heat add remaining Sambucca to pan and return to heat. Serve immediately.

1 lb. Brussels sprouts
2 oz. Bacon
2 cups Chicken stock
1 oz. Whole butter
1 oz. Veal glaze (beef stock)
¼ oz. Cayenne pepper

Bring chicken stock to a boil, add sprouts and simmer. When liquid has reduced completely add
bacon pieces to sprouts and sauté. When bacon has browned add cayenne, whole butter, beef
stock, Stax seasoning to taste. Serve.