Limoncello Shrimp Crostini Recipes

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SHRIMP AND FENNEL CROSTINI



Shrimp and Fennel Crostini image

Provided by Anne Burrell

Categories     appetizer

Time 18m

Yield 10 to 15 crostini

Number Of Ingredients 8

Extra-virgin olive oil
4 cloves garlic, 3 smashed and 1 whole
Pinch crushed red pepper
1 bulb fennel, shaved thin on a Japanese mandolin and tossed with the juice of 1/2 a lemon, 1/4 cup fennel fronds, reserved
Kosher salt
1/2 pound (21 to 25) shrimp, peeled, deveined and cut in 1/2 lengthwise
1/2 cup dry white wine
1 baguette, cut into 1/2 inch slices on the bias

Steps:

  • Coat a large saute pan with extra-virgin olive oil. Add the 3 smashed garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic is brown and very aromatic remove the garlic and discard. It has fulfilled its garlic destiny. Add the fennel, season with salt, and saute for 3 to 4 minutes or until the fennel is wilted and soft but does not have any color. Add the shrimp and white wine and season with salt. Saute for 1 to 2 minutes or until the wine has evaporated. Taste for seasoning and add salt if needed. Reserve.
  • Toast or grill each piece of bread and rub with the whole garlic clove. Drizzle each toast generously with extra-virgin olive oil and top with the shrimp/fennel mixture. Garnish with fennel fronds. Serve warm or at room temperature.
  • Try not to eat them all yourself.

SHRIMP CROSTINI



Shrimp Crostini image

Provided by Florence Fabricant

Categories     quick, appetizer

Time 25m

Yield 18 - 20 canapes

Number Of Ingredients 8

2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
6 ounces shrimp, shelled, deveined and coarsely chopped
4 tablespoons softened butter
1 tablespoon minced fresh Italian parsley
2 teaspoons capers, chopped
18 to 20 thin rounds of French or Italian bread, 2 to 3 inches in diameter
Tiny cooked shrimp or capers for garnish

Steps:

  • Lightly saute the garlic in olive oil. Add the shrimp and stir-fry just until the shrimp turn pink, about a minute. Do not overcook.
  • Place the shrimp and garlic in the bowl of a food processor and process until very finely minced. Add the butter in small pieces and process until the mixture is fairly smooth. Fold in the parsley and capers. Chill the mixture for at least 30 minutes. Chilling can also be overnight.
  • Allow the shrimp mixture to soften slightly at room temperature. Lightly toast the bread. Spread the shrimp mixture on the toast, garnish with tiny cooked shrimp or capers and serve.

Nutrition Facts : @context http, Calories 857, UnsaturatedFat 8 grams, Carbohydrate 152 grams, Fat 14 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1918 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP LIMONCELLO



Shrimp Limoncello image

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

28 large shrimp
flour (for dusting shrimp)
2 ounces olive oil
1 tablespoon chopped garlic
2 tablespoons shallots
4 ounces caravella limoncello
8 ounces chicken consomme
1 tablespoon tomato paste
3/8 cup butter
salt and pepper

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



Limoncello Shrimp Crostini image

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

1 baguette, sliced
3 tablespoons butter
3 tablespoons olive oil
¼ teaspoon dried savory
¼ teaspoon dried basil
¼ teaspoon dried thyme
2 shallots, finely chopped
4 cloves garlic, minced
24 large shrimp, peeled and deveined
1 cup limoncello liqueur (such as Caravella®)
¼ cup fresh lemon juice
⅓ cup heavy cream
salt and ground black pepper to taste

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



Shrimp Limoncello image

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

1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon lemon zest
1/4 teaspoon fennel
1/4 teaspoon savory
1/4 teaspoon basil
1/4 teaspoon thyme
1 lb shrimp, peeled and deveined
1/2 cup limoncello
2 teaspoons butter
1 tablespoon heavy cream

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

CREAMY SHRIMP CROSTINI



Creamy Shrimp Crostini image

Categories     Condiment/Spread     Cheese     Shellfish     Appetizer     Broil     Cocktail Party     Oscars     Wedding     Cream Cheese     Shrimp     Winter     Shower     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 40

Number Of Ingredients 10

40 1/2-inch-thick diagonal baguette slices
2 tablespoons olive oil
1 8-ounce package cream cheese, room temperature
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 pound cooked shrimp, peeled, deveined, coarsely chopped
1/2 cup minced green onions
1 1/2 tablespoons chopped fresh dill
1 teaspoon grated lemon peel
Chopped fresh parsley

Steps:

  • Preheat broiler. Lightly brush 1 side of each baguette slice with oil. Arrange on 2 baking sheets. Broil until lightly toasted, about 1 minute.
  • Using electric mixer, beat cream cheese, mayonnaise and mustard in large bowl to blend. Mix in shrimp, green onions, dill and lemon peel. Season with salt and pepper. (Can be made 1 day ahead. Store toasts in airtight container at room temperature. Cover shrimp mixture and chill.)
  • Spread 1 tablespoon shrimp mixture atop each toast. Arrange crostini on baking sheets; broil until shrimp mixture begins to brown, about 2 minutes. Top with parsley.

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