Limoncello Shrimp
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
Serves: 4
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1
tablespoon olive oil
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1
clove garlc, minced
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1
teaspoon lemon zest
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1
teaspoon herbs de Provence
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1
pound raw shrimp, peeled and deveined
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1/2
cup limoncello (lemon liqueur)
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2
teaspoons unsalted butter
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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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Citrus Recipe
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The strong sweet lemon flavor make this a unique recipe for shrimp. I made it with some extra heavy cream and served it over pasta. Next time I'll try adding some fresh basil chiffonade or some hot pepper to play off the sweetness.
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