Tag Archives: limoncello

Limoncello and Whiskey Shrimp

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This light healthy meal of crisp-tender celery and sautéed shrimp get a tangy punch from a double hit of lemon—both fresh juice and limoncello. To balance it out, cookbook author Amy Thielen adds a splash of whiskey; the sharp bite of the alcohol is tamed as the sauce simmers, leaving behind a warm earthiness in the glaze.

Since we had 1 1/2 pounds of shrimp—50% more that the recipe called for—we decided to increase all of the other ingredients. In the end, that wasn’t necessary. If using only one pound of shrimp, plan on four first course servings, or 3-4 entrées over a bed of jasmine rice or polenta.

Limoncello and Whiskey Shrimp

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. peeled and deveined raw jumbo shrimp, tails on
  • 4 (3 x 1-inch) lemon peel strips
  • 1 Tbsp. extra-virgin olive oil
  • 2 tsp. limoncello (liqueur)
  • 1/2 tsp. finely chopped fresh rosemary
  • 3/4 tsp. black pepper, divided
  • 1/2 tsp. salt, divided
  • 1 medium bunch celery (about 1 1/2 lbs.)
  • 6 Tbsp. unsalted butter
  • 4 garlic cloves, finely chopped’
  • 3 Tbsp. (1 1/2 oz.) whiskey
  • 2 Tbsp. fresh lemon juice, plus lemon slices for serving
  • Toasted baguette slices for serving

Directions

  1. Pat shrimp dry and place in a medium bowl. Add lemon peel strips, oil, limoncello, rosemary, 1/4 teaspoon pepper and 1/4 teaspoon salt. Toss to coat. Cocer and marinate in refrigerator at least 30 minutes or up to an hour.
  2. Meanwhile remove outer stalks of celery, reserve for another use. Finely chop inner celery stalks and heart to yield one cup; set aside. Pick off pale yellow leaves to yieldabout 1/4 cup; set aside for garnish. Reserve any remaining stalks for another use.
  3. Heat butter over medium until foamy. Add chopped celery, garlic, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt; cook, stirring often until mixture is fragrant, 30 seconds to 1 minute.
  4. Add shrimp, reserving marinade in bowl (there won’t be much); cook, flipping shrimp occasionally, until shrimp begin to turn pink, about 1 minute.
  5. To skillet, add whiskey, lemon juice, and reserved marinade in bowl; cook, stirring occasionally, until sauce bubbles and shrimp turn opaque, 1 to 2 minutes.
  6. Remove from heat, and sprinkle with celery leaves. Serve immediately with lemon wedges and toasted baguette slices.

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Recipe from Food & Wine Magazine