Shrimp Bruschetta With Limoncello Recipes

SHRIMP LIMONCELLO

Shrimp Limoncello image

Barton Brands. They say that this recipe was created by chef Robert Carmosino of Sole Restaurant in Oceanside, N.Y.

Provided by dicentra

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

28 large shrimp
flour (for dusting shrimp)
2 ounces olive oil
1 tablespoon chopped garlic
2 tablespoons shallots
4 ounces caravella limoncello
8 ounces chicken consomme
1 tablespoon tomato paste
3/8 cup butter
salt and pepper

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.

Nutrition Facts : Calories 353.5, Fat 32.3, SaturatedFat 13.1, Cholesterol 120.2, Sodium 523.2, Carbohydrate 3.6, Fiber 0.2, Sugar 0.6, Protein 13

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