Limoncello Shrimp Crostini Food

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.

LIMONCELLO SHRIMP CROSTINI

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.

LIMONCELLO SHRIMP CROSTINI

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.

CREAMY SHRIMP CROSTINI

Steps:

• Preheat broiler. Lightly brush 1 side of each baguette slice with oil. Arrange on 2 baking sheets. Broil until lightly toasted, about 1 minute.
• Using electric mixer, beat cream cheese, mayonnaise and mustard in large bowl to blend. Mix in shrimp, green onions, dill and lemon peel. Season with salt and pepper. (Can be made 1 day ahead. Store toasts in airtight container at room temperature. Cover shrimp mixture and chill.)
• Spread 1 tablespoon shrimp mixture atop each toast. Arrange crostini on baking sheets; broil until shrimp mixture begins to brown, about 2 minutes. Top with parsley.

SHRIMP CROSTINI

Steps:

• Lightly saute the garlic in olive oil. Add the shrimp and stir-fry just until the shrimp turn pink, about a minute. Do not overcook.
• Place the shrimp and garlic in the bowl of a food processor and process until very finely minced. Add the butter in small pieces and process until the mixture is fairly smooth. Fold in the parsley and capers. Chill the mixture for at least 30 minutes. Chilling can also be overnight.
• Allow the shrimp mixture to soften slightly at room temperature. Lightly toast the bread. Spread the shrimp mixture on the toast, garnish with tiny cooked shrimp or capers and serve.

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.