If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A few weeks ago, we made homemade Limoncello, and somehow, we have some left. We've sipped, and we've shared, and still there was a little bit left, so we decided to cook with it. We made Limoncello Shrimp. And they were really good. Like sop-up-that-sauce-with-the-nearest-hunk-of-bread good. —ChrisandAmy
Food52 Review: Normally, I’m reluctant to use my precious Limoncello in recipes, but I was instantly attracted to ChrisandAmy’s recipe. This is gourmet weeknight cooking. The Limoncello and butter (can you imagine a better couple?) are pleasantly sweet together and the herbs de Provence, long underappreciated in my kitchen, complete the family. The dish is soft and silky, yet long on flavor. We served it with a tangle of peppery sautéed arugula, a compatible mate. —mariaraynal
- 1 tablespoon olive oil
- 1 clove garlc, minced
- 1 teaspoon lemon zest
- 1 teaspoon herbs de Provence
- 1 pound raw shrimp, peeled and deveined
- 1/2 cup limoncello (lemon liqueur)
- 2 teaspoons unsalted butter
- 1 tablespoon heavy cream
- In a saute pan, mix the oil, garlic, zest and herbs. Then heat the pan to medium-high. Cook, stirring, until the mixture becomes aromatic (less than a minute).
- Add the shrimp. Toss the shrimp and the herb mixture well, and cook until the shrimp become pink, 3-4 minutes.
- Remove the shrimp from the pan and set aside. Carefully wipe out the pan with a paper towel and then return it to the stovetop.
- Add limoncello to the pan and cook over medium-high heat until it is reduced to about 1/4 cup.
- Remove from heat and whisk in the butter and cream. Pour this over the shrimp and serve hot.
Toppings That Are out of the Park
How to make one haute dog
Out of the park toppings.
Life's a beach.
It's time to travel.
Food blog links we love.
Put cake on a pedestal.