Shrimp scampi limoncello

July 25, 2007

Serves 8

STOCK

1 1/2	cups dry white wine
1	head fresh fennel, chopped
3	stalks celery, chopped
3	medium onions, chopped
8	whole peppercorns
3	bay leaves
3	pounds 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

1/4	cup olive oil
3	tablespoons unsalted butter
4	dozen large shrimp, deveined and shelled, tails intact
	Salt and pepper, to taste
6	cloves garlic, finely chopped
1	cup limoncello
1 1/2	cups shrimp stock (see above, or use fish stock)
1/2	cup lemon juice
1/4	cup 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