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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Southwest Lemoncello® Lobster Roll

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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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Beef Wellington

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Beef Wellington
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Instructions
  1. Assemble ingrédients, preheat oven to 425 degrees F
  2. chop mushrooms, garlic and shallots fine.
  3. Add butter and oil to pan
  4. add thyme to mushroom mixture and add to pan with oil, stir in 1 Tbsp Nocino®Blonde sauce
  5. cook over medium heat and reduce liquid till almost dry.
  6. remove pastry from package, flour board, place one sheet flat, put tenderloin on sheet, season with salt and pepper, put mushroom mixture onto steak
  7. fold to cover the steak snugly, and crimp edges, brush with egg wash to ensure even browning
  8. bake uncovered in preheated oven for 25 minutes, for rare. they will continue cooking after removal from oven, cover with foil if pastry edges are going to burn
  9. let rest 5 minutes and enjoy with Wasabi Pepper Sauce
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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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Kimchi Fried Rice

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Kimchi Fried Rice
Course Main Dish
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Instructions
  1. Slice bok chop into 1/4 inch strips. Seperate tops from stems. Heat 2 Tbsp oil in large pan over medium heat. Put onions and carrots in pan cook until onion is translucent, around 3 min.. Add bok choy stems kimchi and sugar to pan. Saute about 2 min. until aromatic. Add butter and peas, saute peas until bright green.
  2. Add rice and stir fry until lightly crisp about 4 min. Add bok choy leaves and green onions and saute till soft 1-2 min.. Stir in Red Habanero Pepper Sauce
  3. Option: top individual portions with sunny side up fried egg
  4. Season with salt, and sesame oil. Garnish with nori strips and sesame seeds
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Green Beans Almondine with Lemoncello™ Sauce

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Green Beans Almondine with Lemoncello™ Sauce
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Rinse beans, and cut French style. Melt 2 tbsp butter in pan and saute beans until tender but still crisp 3-5 min. Set aside.
  2. Melt 2 tbsp butter and toast almonds in butter until brown stirring frequently.
  3. Add Lemoncello™ sauce to almond mixture and pour over green beans. Serve
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Grilled Shrimp Lemoncello™

Print Recipe
Grilled Shrimp Lemoncello™
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Rinse shrimp and if desired (remove head, shell, and devein): I prefer to leave them whole. Melt butter. Mix Lemoncello™ and butter.
  2. put shrimp onto skewers, if whole put 2 on a skewer lengthwise so they don't curl while cooking. Brush with Lemoncello™ butter mixture.
  3. Grill over medium high heat 3 min a side. Brush with Lemoncello™ butter mixture.
  4. Garnish with parsley and serve
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