Shrimp Imonelli Recipes

SHRIMP IMONELLI - LOW CARB & LOW FAT

Steps:

• Place olive oil in skillet on medium heat, add shrimp and saute for 4 minutes.
• Add salt, garlic, oregano, pepper, nutmeg, and white wine.
• Bring to a boil for a minute, remove from heat.
• Serve over pasta or grilled portabello mushroom.

SHRIMP IMONELLI

Steps:

• Heat olive oil in large skillet over medium high heat until hot.
• Add shrimp and saute' for 2 minutes.
• Add nutmeg, salt, black pepper, white pepper, oregano, garlic and wine.
• Bring to a boil and cook for 1 minute.
• Remove shrimp from skillet with a slotted spoon and set aside.
• Simmer until liquid is reduced by half.
• Add cream and Parmesan cheese to skillet. Bring to a simmer and cook until slightly thickened.
• Add shrimp and simmer for 2 minutes.

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.