Limoncello Recipe: Lemony Shrimp on Turmeric Rice
I was sent a lovely package of goodies from Fabrizia Limoncello which included a bottle of well, Limoncello. They asked me to create a Limoncello recipe. That follows and you can see all of the baked goods the company sent me on Instagram. All opinions are my own.
In trying to decide what to make with the Limoncello I had to first decide whether to go sweet or savory. I was in a bit of a rebellious mood so I chose savory. That doesn’t mean that I won’t make a cake or some such later but for the immediate I decided to use the Limoncello in dinner.
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What Is Limoncello?
But first, what exactly is Limoncello? It is, as I am sure you can guess a lemon liqueur. No surprises there! It is produced in the southern part of Italy mostly around the Amalfi coast.
Limoncello is the second most popular liqueur in the country and is usually served cold after dinner. It is made from the zest of lemons and sometimes you will see tiny pieces floating in the drink.
The story of its invention is not exactly clear being sometimes attributed to monks and at other times to fishermen or to a citrus grove tender. I certainly don’t know. It was just fun to use it to create.
Ways to Serve Limoncello
From everything I read Limoncello is served icy cold in small glasses. Some places even said serving it semi frozen is best – like a limoncello slushy! When I tasted it (I only took a tiny sip!) the sample was at room temperature and it was very strong. I can appreciate how it would be much better on ice or just iced up.
Lemony Shrimp on Turmeric Rice
serves 2
- 10 oz small to medium shrimp, peeled and deveined
- 1 large tomato, diced
- 1 clove garlic, minced
- 1 tsp olive oil
- 2 TBS Fabrizia Limoncello
- 1/2 tsp dried basil or 1 TBS fresh
- 1 tsp fresh squeezed lemon juice
- 2 cups turmeric rice or regular rice
- salt to taste
Make the Shrimp
- Heat a fry pan over medium heat.
- Add the olive oil followed by the garlic. Swirl the garlic around and then add the chopped tomato. Pour in the Limoncello. Let simmer for about a minute.
- Add the shrimp to the pan, sprinkle with salt and cook until the shrimp just turn pink.
- sprinkle in oregano and stir in lemon juice
- Taste and adjust seasoning as needed.
- Serve over hot turmeric rice.
How Was the Lemony Shrimp?
Dare I say lemony? Haha. Yes there was a delightful lemon flavor to the meal but the tomato and basil flavors also came through. I hope the next time I make this that I have fresh basil on hand – I think it would enhance the dish even further.
The turmeric rice was a nice base for two reasons; it’s flavor and the lovely yellow color it takes on from the spice. I have been making this rice more frequently lately as I do enjoy it and it does brighten up the dinner plate.
Cooking and Baking with Limoncello
There is a whole bottle of Fabrizia Limoncello for me to experiment with going forward. I know I will use it in baking – it is perfect for so many applications. There are a number of ideas swirling around in my head so don’t be surprised if you see this lemon liqueur appear again on this blog.
If you would like immediate access to limoncello treats you can shop at Fabrizia for treats like sugar cookies, whoopie pies and cake in a jar. Check it all out on the baked goods page of the site.
I was sent a box of them as I mentioned above. We have so far tasted the Limoncello sugar cookies and found them to be very tasty.
Limoncello Cocktails
I cannot drink but that does not mean that that I can’t give those of you that do the link to some delightful cocktails made with limoncello. On the website you will find a whole page dedicated to them.
Some of them sound really tasty like the blood orange margarita or the sunset orchard. I bet you could have fun with a lemon themed party! Lemon cake, lemon cocktails and more. Limoncello would give you quite the head start!
You can find all you need to know about Fabrizia Limoncello on the website
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