Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 9 2017
Cooking With Booze: Shrimp Bruschetta with Limoncello
24 baguette slices
1/2 cup extra-virgin olive oil, divided
4 garlic cloves, thinly sliced
2 shallots, finely chopped
24 large shrimp, peeled and deveined
1/4 cup fresh lemon juice
1 cup limoncello (lemon liqueur)
Freshly ground black pepper
Garnishes: chopped fresh Italian parsley, lemon zest
Brush baguette slices with 2 tablespoons olive oil. Grill or toast bread slices until golden; arrange on a platter. Set aside. Sauté garlic and shallots in remaining 6 tablespoons hot olive oil in a large skillet over medium-high heat 1 minute or until light golden brown.
Add shrimp, and sauté 2 to 3 minutes or until shrimp turn bright pink.
Turn shrimp, and cook 1 additional minute. Remove shrimp with a slotted spoon.
Add lemon juice and limoncello to skillet; cook over high heat until mixture is reduced by two-thirds, about 2 minutes.
Return shrimp to mixture, stirring until shrimp are coated. Remove from heat; add salt and pepper to taste.
Spoon 1 shrimp with sauce onto each toast. Garnish, if desired.
*** Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames. ***