Limoncello Shrimp Crostini Recipes

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.

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.

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.

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.