Shrimp Limoncello Recipes

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

Ingredients

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

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

Ingredients

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

SHRIMP LIMONCELLO

SHRIMP LIMONCELLO image

Categories Shellfish Appetizer Quick & Easy

Yield 6

Number Of Ingredients 6

Ingredients

3 lbs large shrimp
6 Rosemary branches
2 lemons
1/4 cup limoncello or other lemon liquer
2 bunches oregano, leaves only
1/4 cup olive oil

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. �

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