Scampi Magali

16 shrimps, peeled and deveined 1 tsp. garlic, minced or pressed 1 shot Anise Liqueur (Pastis) 2 oz. clarified butter 3 oz. white wine 4 oz. heavy cream 2 medium tomatoes, seeded, skinned (use a vegetable peeler) and sliced 1 bunch chives, finely chopped 1 bunch thinly sliced basil (leaves only)

Serves 4 Brown shrimp over high heat in just enough clarified butter to prevent sticking (about 1 large spoonful) for about 2 minutes on each side. Do not burn them! Remove shrimp. Add garlic, liqueur, wine, salt and pepper to the same pan. Reduce by 1/3. Add cream and reduce again to 1/3. Add tomatoes, basil and remaining butter. Return shrimp to pan. Remove from heat after butter melts. Serve on warm plates.