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.
Provided by IronEdsWife
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 50m
Yield 24
Number Of Ingredients 13
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
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Md READ
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Matteo SWM
[email protected]These crostini were easy to make, but they didn't have much flavor. I think I'll add some more herbs and spices next time.
diuv Bu
[email protected]The sauce was a bit too thick for my liking. I might add a little more lemoncello next time.
Aditya Yadav
[email protected]I followed the recipe exactly, but the shrimp were overcooked. I think I'll try cooking them for a shorter time next time.
Amadin Prosper100
[email protected]These crostini were a bit too tangy for my taste, but my husband loved them.
Lilian Tracy
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Hussain Mujahid
[email protected]I made these for a potluck and they were gone in minutes. Everyone loved them!
Derwin Straite
[email protected]These crostini were easy to make and very flavorful. I used a store-bought lemoncello, but I think it would be even better with homemade.
Mahaz Khan
[email protected]I'm not a huge fan of seafood, but I really enjoyed these shrimp crostini. The lemoncello sauce was the perfect complement to the shrimp.
Nicole Kutasz
[email protected]This recipe was a hit at my last party! The shrimp were cooked perfectly and the lemoncello sauce was tangy and delicious. I will definitely be making this again.