Best Shrimp Limoncello Recipes

LIMONCELLO SHRIMP CROSTINI

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.

SHRIMP BRUSCHETTA WITH LIMONCELLO

Steps:

• In a 12 to 14 inch sauté pan, heat the olive oil over medium heat until just smoking. Add the garlic and cook until it turns light brown. Add the shrimp and cook without turning for 2-3 minutes until bright red. Turn the shrimp over and cook for an additional 1 minute. Add the lemon juice and limoncello, and cook until reduced by 1/3, about 3 minutes. Season with salt and pepper. Remove from heat and set aside. Grill or toast the bread and place on a platter. Spoon 1 Shrimp with sauce onto each toast, sprinkle with lemon zest and parsley and serve immediately.

SHRIMP LIMONCELLO

Steps:

• Remove heads of shrimp and peel away body shell, leaving tail intact. With a knife, make an incision in the back of each shrimp and remove the black intestinal cord. Gently wash in cool running water and drain well. Trim the leaves off the lower parts of rosemary branches and set aside. Skewer shrimp onto branches. Place in a bowl large enough to hold the skewers in a single layer. Cut oregano leaves into chiffonade. Grate zest and juice the two lemons. In a bowl, combine limoncello, oregano, olive oil, lemon zest and lemon juice. Pour mixture over shrimp and turn skewers to fully coat. Cover and place in refrigerator to marinate for 2 to 3 hours. Remove shrimp skewers from marinade, reserving liquid. Preheat grill and scatter rosemary leaves over coals just before cooking the shrimp. Grill shrimp for 2 to 3 minutes, turn, baste with the reserved marinade and cook for another minute, or until just cooked through. Serve hot. �

LIMONCELLO SHRIMP CROSTINI RECIPE- A SAVORY SHRIMP APPETIZER

Steps:

• In a large skillet, heat extra virgin olive oil over medium heat. Add garlic and saute for 2 minutes.
• Add limoncello, prepare for steam and sizzle, and allow to simmer and reduce for 5 minutes.
• Add shrimp, turning until pink and curly.
• When sauce is sticky and reduced to a syrup consistency, stir in parsley and season with fine sea salt and freshly ground black pepper.
• Spoon over crusty French bread and enjoy your Limoncello Shrimp Crostini!

SHRIMP LIMONCELLO

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.