SHRIMP LIMONCELLO
Barton Brands. They say that this recipe was created by chef Robert Carmosino of Sole Restaurant in Oceanside, N.Y.
Provided by dicentra
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and de-vein shrimp. Dredge shrimp lightly in flour.
- Place shrimp in medium to hot saucepan with olive oil; sauté lightly, about 2 minutes on each side.
- Remove shrimp from pan, also empty oil, but do not wipe out pan.
- Add garlic and shallots to pan; sauté on medium heat until light golden.
- Pour in Caravella Limoncello and consumme and stir. Stir in tomato paste. Raise heat and bring ingredients to a boil.
- Add shrimp and butter (latter cut into pieces). Let sauce reduce and thicken until it is the consistency of heavy cream, but do not overcook shrimp; may need to remove shrimp before sauce is finished cooking.
- Add salt and pepper to taste. Serve immediately with fettuccine or risotto and sautéed spinach.
Nutrition Facts : Calories 353.5, Fat 32.3, SaturatedFat 13.1, Cholesterol 120.2, Sodium 523.2, Carbohydrate 3.6, Fiber 0.2, Sugar 0.6, Protein 13
LIMONCELLO SHRIMP CROSTINI
Shrimp served with a limoncello sauce over toasted baguettes. I have also doubled the recipe (all but the shrimp) and poured it over pasta or white rice for dinner.
Provided by IronEdsWife
Categories Canapes and Crostini
Time 50m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place 24 baguette slices onto a baking sheet.
- Bake in the preheated oven until toasted, 15 to 20 minutes. Remove from the oven and let cool.
- Heat oil and butter in a large pan over medium-high heat. Stir in savory, basil, and thyme; cook for 1 minute. Add shallots and cook until transparent, 5 to 7 minutes. Stir in garlic and cook, being careful not to burn, about 1 minute more.
- Saute shrimp in the same pan over medium to medium-high heat until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer shrimp quickly to a separate dish; do not overcook.
- Pour limoncello and lemon juice into the same pan and cook over medium heat until mixture is reduced by about half, 7 to 9 minutes. Add heavy cream gradually. Season with salt and pepper. Add shrimp back into the pan and heat, stirring to coat, 2 to 3 minutes.
- Spoon 1 shrimp with sauce onto each baguette slice. Serve.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 10.6 g, Cholesterol 40.3 mg, Fat 4.8 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 2 g, Sodium 147.6 mg, Sugar 1.9 g
SHRIMP LIMONCELLO
I love cooking with spirits and seafood and this recipe combines the both. I use fresh herbs so if using dried herbs I would cut the amounts in half to your taste.
Provided by FruityBev
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a saute pan, mix the oil, garlic, zest and herbs.
- Heat the pan to medium-high. Cook until the mixture becomes aromatic, (less than a minute).
- Add the shrimp. Cook until the shrimp become pink, 3-4 minutes, tossing to blend the shrimp and herb mixture.
- Remove shrimp and set aside.
- Wipe out the pan with a paper towel and return to the stovetop.
- Add Limoncello to the pan and cook over medium-high heat until it is reduced in half.
- Remove from heat and whisk in the butter and cream.
- Pour over the shrimp.
Nutrition Facts : Calories 141.8, Fat 7.8, SaturatedFat 2.7, Cholesterol 153.1, Sodium 660.3, Carbohydrate 1.5, Fiber 0.1, Protein 15.6
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- Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the pasta and cook according to package directions. Drain and reserve the pasta in the cooking pot.
- While the pasta is cooking, combine garlic, cream, limoncello or white wine and lemon peel over medium-high heat in a medium size saucepot. Bring the mixture to a gentle boil, then reduce the heat and simmer until slightly thickened, about 10 minutes. Remove the garlic clove and lemon peel from the sauce and discard.
- Add the sauce to the pot with the reserved pasta along with the torn basil and grated lemon zest. Season with salt and freshly ground black pepper and toss to combine.Sprinkle the Parmigiano Reggiano over the pasta and serve with roasted tomato crostini or other bread.
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