Limoncello Shrimp Crostini recipe

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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

Nutrition Info

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
servingSize: -
sodium: 147.6 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Place 24 baguette slices onto a baking sheet.

  2. Bake in the preheated oven until toasted, 15 to 20 minutes. Remove from the oven and let cool.

  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.

  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.

  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.

  6. Spoon 1 shrimp with sauce onto each baguette slice. Serve.

Recipe Yield

24 servings

Recipe Note

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.

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