Limoncello Shrimp Crostini
Shrimp served with a limoncello sauce over toasted baguettes. I have also doubled the recipe (all but the shrimp) and poured it over pasta or white rice for dinner.
INGRIDIENT
DIRECTION
Step: 1
Preheat the oven to 400 degrees F (200 degrees C). Place 24 baguette slices onto a baking sheet.
Step: 2
Bake in the preheated oven until toasted, 15 to 20 minutes. Remove from the oven and let cool.
Step: 3
Heat oil and butter in a large pan over medium-high heat. Stir in savory, basil, and thyme; cook for 1 minute. Add shallots and cook until transparent, 5 to 7 minutes. Stir in garlic and cook, being careful not to burn, about 1 minute more.
Step: 4
Saute shrimp in the same pan over medium to medium-high heat until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer shrimp quickly to a separate dish; do not overcook.
Step: 5
Pour limoncello and lemon juice into the same pan and cook over medium heat until mixture is reduced by about half, 7 to 9 minutes. Add heavy cream gradually. Season with salt and pepper. Add shrimp back into the pan and heat, stirring to coat, 2 to 3 minutes.
Step: 6
Spoon 1 shrimp with sauce onto each baguette slice. Serve.
NUTRITION FACT
Per Serving: 112 calories; protein 5.3g; carbohydrates 10.6g; fat 4.8g; cholesterol 40.3mg; sodium 147.6mg.
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