LIMONCELLO SHRIMP CROSTINI

Limoncello Shrimp Crostini image

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.

Provided by IronEdsWife

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 50m

Yield 24

Number Of Ingredients 13

Ingredients

1 baguette, sliced
3 tablespoons butter
3 tablespoons olive oil
¼ teaspoon dried savory
¼ teaspoon dried basil
¼ teaspoon dried thyme
2 shallots, finely chopped
4 cloves garlic, minced
24 large shrimp, peeled and deveined
1 cup limoncello liqueur (such as Caravella®)
¼ cup fresh lemon juice
⅓ cup heavy cream
salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Place 24 baguette slices onto a baking sheet.
Bake in the preheated oven until toasted, 15 to 20 minutes. Remove from the oven and let cool.
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.
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.
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.
Spoon 1 shrimp with sauce onto each baguette slice. Serve.

Nutrition Facts : Calories 112.2 calories, Carbohydrate 10.6 g, Cholesterol 40.3 mg, Fat 4.8 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 2 g, Sodium 147.6 mg, Sugar 1.9 g