Shrimp Provencial with Lemoncello®

This Dish is reminiscent of a dish I ordered many years ago in a fine French Restaurant in Quebec.

I remember calling it Shrimp Proffa Sally: I was a little kid after all. It looked so good but….. I couldn’t stand garlic, and would not eat one bit of if after I tasted the garlic.

Now I love this dish and This is pretty close to the original, only better with the Lemoncello® Sauce.

You can do the same thing with sea scallops.

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Shrimp Provencial with Lemoncello®
Cuisine European
Servings
Ingredients
Cuisine European
Servings
Ingredients
Instructions
  1. Assemble ingredients :note the garlic cloves are not pictured
  2. Devein peeled shrimp
  3. In large skillet over medium high heat melt clarified butter and add 2 tbsp. olive oil. Season shrimp with salt and pepper. add to the skillet and cook till lightly browned around edges, about 2 min.. Add garlic and stir well while cooking
  4. chop green ingredients:parsley, basil, cilantro
  5. Add remaining 2 tbsp olive oil to pan,along with tomato paste and capers. mix well add the lemon juice and the parsley, basil and cilantro. cook over low heat until shrimp are cooked through and sauce thickens 4-5 min.
  6. Transfer shrimp to serving plate and spoon some sauce over them put a drop of Lemoncello® on each shrimp. Serve with rice or crusty French bread.
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Conch Salad

Print Recipe
Conch Salad
Course Lunch, Main Dish
Cuisine Tropical
Prep Time 30 minutes
Cook Time 0
Passive Time 2 hours
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine Tropical
Prep Time 30 minutes
Cook Time 0
Passive Time 2 hours
Servings
servings
Ingredients
Instructions
  1. Gather ingridents
  2. Combine all ingredients except tomato and avocado in large nonreactive bowl, Stir and refrigerate for 2 hours to blend flavors.
  3. Add tomato and avocado to bowl, fold in gently and serve in chilled bowls.
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Southwest Lemoncello® Lobster Roll

Print Recipe
Southwest Lemoncello® Lobster Roll
Course Lunch, Main Dish
Cuisine American
Prep Time 40 min
Cook Time 10 min
Servings
People
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 40 min
Cook Time 10 min
Servings
People
Ingredients
Instructions
  1. Assemble ingridents
  2. Split lobster tails and de-vein
  3. Place lobster into ziplock and add Lemoncello® sauce. put int refrigerator.
  4. Add mayonnaise, buttermilk, cilantro, lime zest, and juice to bowl. Season with salt and pepper, and mix well.
  5. Combine 4 Tbsp butter, and garlic in sauce pan cook until garlic becomes soft ~ 5-6 min. Set aside
  6. In small saucepan mix 4 Tbsp butter, Lemoncello®, shallot and capers. Cook over medium heat until shallots become translucent. Deglaze pan with white wine, and lime juice/zest mix, cook until mixture has reduced. Transfer to bowl and reserve on side.
  7. Prepare a grill to medium-high heat. Brush the lobster tail pieces with the habanero butter. Place the tails shell-side down on the grill. Cook for 3 minutes, flip the lobster over and baste with more of he butter. done when lobster turns opaque
  8. Brush buns with garlic butter and grill till golden, 30 seconds
  9. Assemble lobster roll. Put avocado on bun. put lobster tail on, top with sliced tomato, and cabbage mixture. Serve and enjoy
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Poached Oysters with Pickled Cucumbers and Caviar

Oysters poached in their own own liquor and topped with creamy beurre blanc, tangy pickled cucumber and briny caviar

Print Recipe
Poached Oysters with Pickled Cucumbers and Caviar
Course Lunch, Side Dish
Cuisine American
Prep Time 15 mintes
Cook Time 30 minutes
Servings
people
Ingredients
Course Lunch, Side Dish
Cuisine American
Prep Time 15 mintes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. peel and seed cucumber
  2. julienne cucumber
  3. toss cucumber in bowl with 1/2 tsp salt. let stand for 10 minutes
  4. rinse cucumber well and strain all water off
  5. add to bowl 1/4 cup vinegar with the sugar and 1/4 tsp salt. stir well and refrigerate for 20 minutes
  6. white cucumber is pickling, combine 1/3 cup vinegar with 1/3 cup wine and shallot
  7. boil over medium high heat to reduce mixture down, almost completely evaporated, 6-8 minutes
  8. add cream, and Lemoncello® simmer over low heat for 5 minutes.
  9. remove from heat and whisk using hand held blender to puree solids. add butter 1 Tbsp at a time to incorporate well
  10. simmer oysters in a small skillet in their liquid over moderate heat until edges begin to curl. 1-2 minutes
  11. transfer to bowl to finish batch
  12. put into individual ramekins, spoon some beurre blanc on each and top with pickled cucumber and caviar
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Creole Oyster Stew Nocino®

Oyster stew is a popular Thanksgiving dish.

Rich, creamy goodness.

Print Recipe
Creole Oyster Stew Nocino®
Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Assemble ingrédients
  2. In a large pot, cook bacon until fat is rendered, and bacon is crisp ~5-6 minutes. Drain on towels and set aside. Drain all but 1 Tbsp of fat from pan.
  3. Add butter, heat over medium heat. Next add Onions, celery, and cook until soft. ~ 5 minutes.
  4. Add green onions, salt, garlic, white pepper, 1 tsp Nocino® Blonde, and thyme. Cook for 1 minute stirring
  5. Add flour and cook stirring, to make a light roux ~3 minutes. Add wine (if used) cook 1 minute. Add Reserved oyster liquor ( add enough water to make 2 cup liquid), and add milk and bring mixture to a boil. Reduce heat and simmer until liquid thickens. ~ 4 minutes Add more water if necessary to maintain constancy
  6. Add oysters, parsley, and cilantro, simmer until oysters start to curl ~ 3 minutes.
  7. Add reserved Bacon and cook for ~1minute. Remove from heat and adjust seasoning. Serve with hot French Bread.
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Creole Oyster Dressing Black Nocino®

This Oyster Dressing is almost like a savory oyster bread pudding with the addition of the Black Nocino® pepper sauce

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Creole Oyster Dressing Black Nocino®
Course Side Dish
Cuisine American
Prep Time 30 min
Cook Time 60 min
Passive Time 5 min
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 min
Cook Time 60 min
Passive Time 5 min
Servings
people
Ingredients
Instructions
  1. assemble ingrédients
  2. In a small bowl make seasoning mix
    Creole Seasoning mix
  3. drain oysters measure water. add cold water to equal 1 cup set aside in refrigerator. preheat oven to 350F
  4. chop all ingredients 1) bell pepper, onions, celery, and green onion bottoms 2) garlic 3) green onion tops, and parsley 4) spice mix
  5. melt 4 Tbsp butter over med high heat. Add 1/2 of bell pepper mixture. Saute till brown. 8 minutes.
  6. Add garlic to skillet, 2 teaspoons of seasoning mix, and 1 tsp Black Nocino® Lower heat to medium and cook 5 minutes.
  7. Add remaining 1/2 of bell pepper mixture., 4 Tbsp butter and Bay leaves. Cook mixture for 10 minutes.
  8. Stir in reserved oyster liquid, and cook over high heat for 10 minutes, stirring occasionally.
  9. Stir in remaining seasoning 1 tsp Black Nocino®, and enough bread crumbs to make a moist but not runny dressing. Remove from heat. Remove and discard bay leaves. Stir in green onion mixture. Stir in drained oysters.
  10. Gently spoon dressing mixture into 8x8x2 inch baking dish. Bake uncovered 30 minutes
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Mexican Shrimp Cocktail: Coctel de Camarones

Another Great dish for a hot summer day or family party

Print Recipe
Mexican Shrimp Cocktail: Coctel de Camarones
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
People
Ingredients
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
People
Ingredients
Instructions
  1. in small bowl mix onion and lime juice Let stand for 10 Minutes
  2. In separate non reactive bowl add shrimp tomatoes, cucumber, jalapeños, salt and pepper. mix together.
  3. Add clamato juice ketchup, and Lemoncello® to onion mixture and mix.
  4. Add juice mixture to shrimp mixture bowl. Stir to blend. Add Cilantro and Avocados. mix again
  5. Cover and chill for at least 1 hour
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Lemoncello® Shrimp & Scallop Ceviche with Mango, Avocado, & Tomato

Sweet pieces of mango, and creamy avocado pieces mixed with fresh tomato make for a festive and colorful ceviche.

It is made spicy with the ripe Serrano pepper diced with seeds, and the addition of Lemoncello® Hot Pepper Sauce.

Print Recipe
Shrimp & Scallop Ceviche with Mango, Avocado, & Tomato
Course Lunch, Side Dish
Cuisine American, Tropical
Prep Time 20 minutes
Cook Time 0 min
Passive Time 2 hr.
Servings
people
Ingredients
Course Lunch, Side Dish
Cuisine American, Tropical
Prep Time 20 minutes
Cook Time 0 min
Passive Time 2 hr.
Servings
people
Ingredients
Instructions
  1. Assemble ingrédients
  2. Dice red and green onions put into container
  3. Dice ripe serrano peppers: Remove seeds and ribs if milder mix is wanted Add to onion mixture.
  4. Squeeze fresh lime juice, add Lemoncello®
  5. Cut scallops into 4 pieces each. Peel and devein shrimp
  6. Add shrimp, scallops, and lime mixture to bowl: Bowl must be nonreactive, stainless, glass, or ceramic. Place mixture into refrigerator for 2 hours or more until shrimp and scallops have firmed up.
  7. While waiting for Ceviche to firm up: Chop cilantro and place into container. Peel, dice 2 medium avocados, and place into container.
  8. Peel and dice mango, place into container with cilantro and avocados. Add 2 Tbsp extra virgin olive oil to mixture.
  9. Once scallop mixture has firmed up. Mix all ingredients together in large container and toss in the tomatos Check seasonings and serve with lettuce or tortilla chips
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Fried Oyster Po’ Boy

Print Recipe
Fried Oyster Po' Boy
Course Lunch, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Instructions
  1. Drain oysters. mix with hot sauce and egg. marinate in refrigerator for at least 2 hrs.
  2. Heat butter in saucepan over med high heat. Hat to 350.
  3. Add all remaining breading mixture ingredients and mix well. Add oysters and coat well. Shake off excess flour and fry in small batches, till golden brown: around 1 1/2 min.
  4. Drain on paper towels. Split rolls. Add 4 oysters to each roll, lettuce, tomato, avocado, and onion. Top with your favorite Remoulade
  5. Assemble any way you like. Just enjoy
Recipe Notes

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Lemoncello® Scallop Saute

Print Recipe
Lemoncello® Scallop Saute
Course Lunch, Main Dish
Cuisine American
Servings
Ingredients
Course Lunch, Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Rinse and drain scallops. Heat butter in shallow fry pan over medium heat. Combine dry ingredients in bowl and mix. Add Lemoncello™ to scallops and mix to cover. Coat scallops with breadcrumb mixture. Place scallops in fry pan and saute gentry until brown around edges turn once while cooking. Cook till golden brown and drain
Recipe Notes

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