Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Jun 19, 2012

Limoncello Shrimp

Libations used: 1/2 cup limoncello
Libations left over: Serve as an aperitivo with dinner...
After visiting Santa Monica Seafood the other week to make this Seared Scallop and Coconut Mussel Stew, I had to visit the shop again for some more fresh seafood.  I needed to make something quick because of a particularly busy weekend, so I picked up a pound of fresh Mexican white shrimp and used some of the limoncello I had left over from making this Rosemary Limoncello Cake.  This Limoncello Shrimp recipe from Food 52 has a sweet cream sauce poured over lemon, garlic and herbed shrimp.  I served them with fresh, crusty bread and sautéed arugula to balance out the sweetness.

Limoncello Shrimp - serves 4
  • 1 Tbs olive oil
  • 1 clove garlic, minced
  • 1 tsp lemon zest
  • 1 tsp herbs de Provence
  • 1 lb raw shrimp, peeled and deveined
  • 1/2 cup limoncello 
  • 2 tsp unsalted butter
  • 1 Tbs heavy cream
- In a pan over medium-high heat, add the oil, garlic, lemon zest and herbs and cook for less than a minute, stirring until the mixture becomes aromatic.
- Add the shrimp and toss to coat in the mixture, cooking for about 3-4 minutes or until they become pink.
- Remove the shrimp from the pan and set aside.
- Carefully wipe out the pan and return to the stovetop.
- Add the limoncello and cook over medium-high heat until it is reduced by half.
- Remove from heat and whisk in the butter and cream.
- Pour over the shrimp.