Shrimp Limoncello Recipes

LIMONCELLO

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

SHRIMP LIMONCELLO

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.

SHRIMP FRA DIAVOLO

Steps:

• In a large saute pan, heat the olive oil over medium-high heat. Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side. Add the chile flakes, garlic and serrano chile. Remove from the heat, add the limoncello, and then flambe. Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes.
• Finish with the grated cheese, parsley, basil and oregano. Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice. Serve immediately with Garlic Bread.
• Preheat the oven to 400 degrees F.
• Lightly toast the baguette cut-side up in the oven, 4 minutes.
• Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix. Slather the mixture generously on the cut side of the toasted baguette. Sprinkle the cheese, parsley and chile flakes if using evenly over one side of the baguette. Top with the other side and wrap in foil. Warm in the oven until the cheese is melted. Cut into 3-inch slices and serve warm.

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. �

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.