Limoncello Shrimp
Description
A few weeks ago, we made homemade Limoncello, and somehow, we have some left. We've sipped, and we've shared, and still there was a little bit left, so we decided to cook with it. We made Limoncello Shrimp. And they were really good. Like sop-up-that-sauce-with-the-nearest-hunk-of-bread good.
Ingredients
- 1 tablespoon olive oil
- 1 clove garlc, minced
- 1 teaspoon lemon zest
- 1 teaspoon herbs de provence
- 1 pound raw shrimp, peeled and deveined
- 1/2 cup limoncello (lemon liqueur)
- 2 teaspoons unsalted butter
- 1 tablespoon heavy cream
Directions
- In a saute pan, mix the oil, garlic, zest and herbs. Then heat the pan to medium-high. Cook, stirring, until the mixture becomes aromatic (less than a minute).
- Add the shrimp. Toss the shrimp and the herb mixture well, and cook until the shrimp become pink, 3-4 minutes.
- Remove the shrimp from the pan and set aside. Carefully wipe out the pan with a paper towel and then return it to the stovetop.
- Add limoncello to the pan and cook over medium-high heat until it is reduced to about 1/4 cup.
- Remove from heat and whisk in the butter and cream. Pour this over the shrimp and serve hot.
