6 de abril de 2016
by MARIO BATALI of THE CHEW
2-3 tablespoons olive oil
1 1/2 pounds shrimp (large and unpeeled)
3-5 sprigs thyme
2 cloves garlic (sliced)
1 lemon (zest and juice)
1/2 cup limoncello
1/2 cup basil (torn, to garnish)
kosher salt and freshly ground pink peppercorn (to taste)
Place a large sauté pan over medium-high heat. Add olive oil, shrimp, thyme, peppercorns, garlic, lemon zest and juice. Season to taste with salt and pepper. Sauté until fragrant and the shrimp turn pink, about 3 minutes.
Pull the pan away from heat. Add the limoncello and return to a high flame. Being careful to stand away from the pan, immediately ignite the pan with a lighter. Allow flame to subside and the limoncello to simmer for 1-2 more minutes. Garnish with fresh basil.
Tip: for a kid-friendly dish, use more lemon juice and a little sugar to replace the limoncello.
Posted by Brenda A. Ysaguirre at 2:00