Tender celery and pan-seared shrimp dance in a tangy yet comforting glaze of limoncello and whiskey, orchestrated by cookbook author Amy Thielen. This dish packs a zesty punch with fresh lemon juice and limoncello, balanced by a splash of whiskey that mellows into a warm earthiness as it simmers. Make sure to have some crusty bread on standby for soaking up every last drop of this delectable sauce.
FAQ: How do I devein shrimp? If your shrimp have heads, start by removing them. Then, using a paring knife, make a shallow incision along the curved back from tail to head to expose the vein. Simply remove it with the tip of the knife.
Note from the Food & Wine Test Kitchen: For those opting for a gluten-free meal, consider serving this flavorful shrimp over rice instead.
Make ahead: While seafood is best enjoyed fresh, any leftovers can be refrigerated in an airtight container for up to two days. When ready to eat, gently reheat over low heat until warmed through.
Suggested pairing: Pair this vibrant dish with a zesty California white wine, like Honig Sauvignon Blanc, to complement its flavors.
Ingredients:
1 pound of peeled and deveined raw jumbo shrimp, tails intact
4 strips of lemon peel (3- x 1-inch pieces, from 1 medium lemon)
1 tablespoon of extra-virgin olive oil
2 teaspoons (1/3 ounce) of limoncello (lemon liqueur)
1/2 teaspoon of finely chopped fresh rosemary
3/4 teaspoon of black pepper, divided
1/2 teaspoon of kosher salt, divided
1 medium bunch of celery (about 1 1/2 pounds)
6 tablespoons of unsalted butter
4 cloves of garlic, finely chopped (about 1 1/2 tablespoons)
3 tablespoons (1 1/2 ounces) of whiskey
2 tablespoons of fresh lemon juice, plus lemon slices for serving
Toasted baguette, for serving
Directions:
- Pat the shrimp dry and place them in a medium bowl. Add lemon peel strips, olive oil, limoncello, rosemary, 1/4 teaspoon of pepper, and 1/4 teaspoon of salt. Toss to coat, then cover and let marinate in the refrigerator for at least 30 minutes or up to 1 hour.
- While the shrimp marinates, remove the outer stalks of celery and set aside for another use. Finely chop the inner celery stalks and heart to yield 1 cup; reserve any tender yellow leaves for garnish.
- Heat butter in a large skillet over medium heat until foamy. Add the chopped celery, garlic, remaining 1/2 teaspoon of pepper, and remaining 1/4 teaspoon of salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
- Add the marinated shrimp to the skillet, reserving the marinade. Cook, flipping the shrimp occasionally, until they start to turn pink, about 1 minute.
- Pour in the whiskey, lemon juice, and reserved marinade from the bowl. Cook, stirring occasionally, until the sauce bubbles and the shrimp are opaque, about 1 to 2 minutes.
- Remove from heat and sprinkle with celery leaves. Serve immediately with lemon wedges and toasted baguette slices.
Enjoy this vibrant and flavorful dish, perfect for any occasion!
