Limoncello Shrimp

Crisp-tender celery and pan-sautéed shrimp get a tasty punch from a double hit of lemon– both fresh lemon juice and limoncello. To balance it out, cookbook author Amy Thielen adds a splash of bourbon; the sharp bite of the alcohol is tamed as the sauce simmers, leaving behind a warm earthiness in the glaze. You’ll desire a lot of excellent bread nearby for dipping.

Frequently asked concerns
How do I devein shrimp?
If your shrimp are head-on, remove the head. Utilizing a paring knife, make a 1/4-inch deep cut along the curved back of the shrimp from the tail to the head to reveal the vein. Get rid of the vein using the idea of the knife.
Keep in mind from the Food & Wine Test Kitchen
For a gluten-free serving alternative, try serving this saucy shrimp over rice instead.
Limoncello and Whiskey Shrimp
Make ahead
Like many seafood, this quick-cooking shrimp is finest made and delighted in fresh. If you have leftovers, they can be cooled in an airtight container for approximately 2 days and reheated over low heat up until simply warmed through.

Suggested pairing
Pick a zesty California white to couple with this shrimp, such as Honig Sauvignon Blanc.
1 pound peeled and deveined raw jumbo shrimp, tail-on

4 (3- x 1-inch) lemon peel strips (from 1 medium lemon).

1 tablespoon extra-virgin olive oil.

2 teaspoons (1/3 ounce) limoncello (lemon liqueur).

1/2 teaspoon finely sliced fresh rosemary.

3/4 teaspoon black pepper, divided.

1/2 teaspoon kosher salt, divided.

1 medium lot celery (about 1 1/2 pounds).

6 tablespoons saltless butter.

4 garlic cloves, carefully chopped (about 1 1/2 tablespoons).

3 tablespoons (1 1/2 ounces) whiskey.

2 tablespoons fresh lemon juice, plus lemon pieces for serving.

Toasted baguette, for serving.
Pat shrimp dry, and place in a medium bowl. Include lemon peel strips, oil, limoncello, rosemary, 1/4 teaspoon pepper, and 1/4 teaspoon salt.

Eliminate outer stalks of celery, and reserve for another usage. Finely chop inner celery stalks and heart to yield 1 cup; reserved. Choose off tender yellow leaves to yield about 1/4 cup; reserved for garnish. Reserve any remaining celery stalks for another usage.
Heat butter in a big frying pan over medium until foamy. Add sliced celery, garlic, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt; cook, stirring often, until mix is fragrant, 30 seconds to 1 minute. Add shrimp, reserving marinade in bowl; cook, flipping shrimp occasionally, until shrimp begin to turn pink, about 1 minute. Add scotch, lemon juice, and scheduled marinade in bowl; cook, stirring occasionally, until sauce bubbles and shrimp turn opaque, 1 to 2 minutes. Get rid of from heat, and spray with celery leaves. Serve instantly with lemon wedges and toasted baguette.

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