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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Barton Brands. They say that this recipe was created by chef Robert Carmosino of Sole Restaurant in Oceanside, N.Y. Ingredients:
28 large shrimp |
flour (for dusting shrimp) |
2 ounces olive oil |
1 tablespoon chopped garlic |
2 tablespoons shallots |
4 ounces caravella limoncello |
8 ounces chicken consomme |
1 tablespoon tomato paste |
3/8 cup butter |
salt and pepper |
Directions:
1. Peel and de-vein shrimp. Dredge shrimp lightly in flour.
2. Place shrimp in medium to hot saucepan with olive oil; sauté lightly, about 2 minutes on each side.
3. Remove shrimp from pan, also empty oil, but do not wipe out pan.
4. Add garlic and shallots to pan; sauté on medium heat until light golden.
5. Pour in Caravella Limoncello and consumme and stir. Stir in tomato paste. Raise heat and bring ingredients to a boil.
6. Add shrimp and butter (latter cut into pieces). Let sauce reduce and thicken until it is the consistency of heavy cream, but do not overcook shrimp; may need to remove shrimp before sauce is finished cooking.
7. Add salt and pepper to taste. Serve immediately with fettuccine or risotto and sautéed spinach.
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