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Shrimp scampi limoncello

Serves 8

STOCK

1 1/2cups dry white wine
1head fresh fennel, chopped
3stalks celery, chopped
3medium onions, chopped
8whole peppercorns
3bay leaves
3pounds shrimp shells
1. In a stock pan, combine the wine, fennel, celery, onions, peppercorns, bay leaves, and shrimp shells. Bring to a boil. Turn down the heat, cover the pan, and simmer the stock for 1 hour.

2. Strain and use as directed.

SHRIMP

1/4cup olive oil
3tablespoons unsalted butter
4dozen large shrimp, deveined and shelled, tails intact
Salt and pepper, to taste
6cloves garlic, finely chopped
1cup limoncello
1 1/2cups shrimp stock (see above, or use fish stock)
1/2cup lemon juice
1/4cup fresh parsley leaves, torn
1. In a large skillet over high heat, heat the olive oil and butter. When the butter melts, add the shrimp, salt, and pepper. Cook them, turning once, for 2 minutes, or until they turn pink on both sides.

2. Add the garlic and cook 1 more minute. Remove the shrimp from the skillet.

3. Add the limoncello and stock, bring to a boil, and let the mixture simmer for 5 minutes or until reduced slightly.

4. Stir in the lemon juice and parsley. Return the shrimp to the pan, turn them in the sauce, and taste for seasoning. Add more salt and pepper, if you like. Serve with crusty bread. Adapted from Trattoria Il Panino

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