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Shrimp Bruschetta with Limoncello Recipe

Shrimp Bruschetta with Limoncello

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on May 12, 2010

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    The use of limoncello works very well. With a few changes this is a 5-star recipe. The shrimp should be seasoned liberally w/ salt & pepper before cooking---season sauce as well. My shrimp were completely cooked before adding the juice and limoncello, so I suggest you monitor doneness and remove them before adding the liquid...no need to boil cooked shrimp. The last suggestion would be adding a little heat. Crushed red pepper in the oil might do the trick.

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  • on March 13, 2010

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    Doubled the recipe and used to serve over a pound of bow-tie pasta. I'm glad I reduced the limoncello by half. It would have been way too sweet. Husband thought it was good. Kids did not like it at all. I added some pepper flakes for heat

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  • on February 19, 2010

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    Wonderful over pasta!

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  • on July 29, 2008

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    We had this at a party this past Saturday evening. It was absolutely wonderful and the smell coming from the kitchen--out of this world. An odd pairing of ingredients, but don't let that scare you! Enjoy.

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  • on January 17, 2007

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    Sooooo good - I've made this several times and everyone raves. Also made the sauce and poured it over angel hair pasta - yummm. So easy and so good.

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  • on July 31, 2006

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    Easy to prepare, people asked for the recipe!

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  • on March 06, 2006

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    The ingredients intrigued me but I was a bit afraid to try this thinking it would be too sweet with the limoncello. Not the case at all. This was one of the best appetizers we have done in a long time. (It goes great with champagne. It is terrific as written, also on an oven baked won ton. This would be terrific on angel hair pasta as well. We will try it that way next time.

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  • on February 17, 2005

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    Fantasctic alternative to tomato bruschetta. Had a few friends over for dinner party and they loved it.

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