Limoncello Shrimp Toast

Limoncello Shrimp Toast

Limoncello Shrimp Toast

We have had a few dreary days here. Fall is in full effect, and as much as I love it, the chill and gloomy skies have left me hungry for a bit of brightness.

This drunken shrimp toast is my answer! Bright lemon flavours, fresh seafood and a crunchy sourdough are the antitheses of a rainy fall day. A perfect snack, breakfast or light lunch, these bright flavours are a sure pick-me-up.

I like to cook shrimp with the shell on, and then remove. This way you get the nice marine flavour and super pink colour that makes shrimp so delectable.

 

Ingredients

20-30 medium sized shrimp, shell on, deveined
1 loaf of sourdough bread, thickly sliced
1 clove of garlic, chopped
¼ of a bulb of fresh fennel, finely chopped and fronds reserved
3 tablespoons of Limoncello
2 tablespoons of freshly squeezed lemon juice
4 tablespoons of good quality store-bought pesto, or homemade (see my recipe here)
1 small green apple, julienned
¼ teaspoon of chili flakes
Salt and pepper to taste
1 teaspoon of olive oil

 

Method

Bring a large pot of water to a rolling boil

Toss in the shrimp and boil for 90 seconds

Remove from water and place shrimp in an ice bath

Once cool enough to handle, completely shell the shrimp

Heat an indoor grill pan to medium-high heat

Grill the sourdough on both sides until grill marks appear and the bread in nicely toasted

Remove from grill and allow to cool

Place a medium-sized saucepan over medium-low heat

Add the oil, garlic and chopped fennel and sauté until softened

Add the Limoncello and cook for 3 minutes

Add the fresh lemon juice and cook another 3 minutes

Season with salt and pepper

Add the shrimp to the saucepan and toss to coat the shrimp in the sauce

To assemble, smear sourdough toast with a generous amount of pesto, pile high with shrimp and finish with green apple matchsticks, fennel fronds and a pinch of chili flakes.

**Props used in this post include, Alfred Meakin 'Tintern' serving dish from Southworks Antiques**

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