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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Moroccan Tagine Vegan

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Moroccan Tagine Vegan
Course Dinner, Main Dish
Cuisine World
Prep Time 15 min
Cook Time 1 hr
Passive Time 10 min
Servings
people
Ingredients
Course Dinner, Main Dish
Cuisine World
Prep Time 15 min
Cook Time 1 hr
Passive Time 10 min
Servings
people
Ingredients
Instructions
  1. heat oil in base of tagine, add onion and garlic and saute 5 min. Add the remain ingredients too tagine and cook for 45 min. to 1 hr. until vegetables are tender.
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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™

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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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