This Mario Batali recipe comes from his Simple Italian Food, a book that I somehow missed out on. I love his Molto Italiano and the Babbo Cookbook, but was a little surprised to find this amongst the stack at the local library. It sounded exactly like something I needed. I was worried about the lemon sauce and crispy garlic at first, but after the three minutes of boiling, it reduced to a beautiful lemony glaze that was perfect over the shrimp.
The only ingredient that might cause problems is the limoncello. It, unfortunately, also gives the dish its soul. There are some easy limoncello recipes, if you have a few months and some extra bottles of grain alcohol hanging around. As for substitutes, it’s all rather sketchy looking. It’d just suggest biting the bullet and securing a bottle—it’ll last for ages if you don’t drink it first. Or you could search out for some mini bottles, which is what I was able to find. That way you can whip up this wonderfully simple recipe in a matter of minutes and stun some guests.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
Dinner Tonight: Shrimp Bruschetta from 'da Zaccaria'
About This Recipe
|Yield:||4 as an appetizer|
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, sliced thinly
- 12 large shrimp, peeled and deveined
- Zest and juice of 1 lemon
- 2 ounces Limoncello
- 1/2 cup dry white wine
- 4 slices of Italian bread
- 1 bunch chives, chopped
- Salt and pepper
Pour the oil into a large saute pan over high heat. When just starting to smoke, toss in the garlic. Cook until it turns light brown.
Add the shrimp and cook for about 2 to 3 minutes, flip, and cook for 1 minute. Remove the shrimp.
Pour in the the limoncello, lemon juice, and wine. Bring to a boil and cook for 3 minutes.
Toast the bread.
When sauce is done, turn off the heat, sprinkle in the chives and season with salt and pepper.
Place a few shrimp atop each piece of bread, and top with the sauce and lemon zest.