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. They were sweet, to be sure, and since we served them with a strawberry salad, perhaps the overall sweetness factor was too high. Maybe next time, we'll serve them over rice to even out the flavor. However, they were good. Really good. Like sop-up-that-sauce-with-the-nearest-hunk-of-bread good. Anyway, here's what we did.
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon lemon zest
1 teaspoon Herbs de Provence
1 pound shrimp, peeled and deveined
2 teaspoons butter
1 tablespoon heavy cream
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). Then 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. Serve with bread and a nice salad from a light summery meal.