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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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.

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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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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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