Ingredients Seafood Shellfish Shrimp Limoncello Shrimp Be the first to rate & review! Crisp-tender celery and pan-sautéed shrimp is cooked in a tangy yet warming limoncello and whiskey glaze. By Amy Thielen Amy Thielen Amy Thielen is a James Beard award-winning writer and chef. She’s the author of three books: The New Midwestern Table, Give a Girl a Knife: A Memoir, and Company: The Radical Art of Cooking for Others. Food & Wine's Editorial Guidelines Published on January 12, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Active Time: 20 mins Total Time: 50 mins Yield: 4 servings Crisp-tender celery and pan-sautéed shrimp get a tangy punch from a double hit of lemon — both fresh lemon juice and limoncello. To balance it out, cookbook author Amy Thielen adds a splash of whiskey; the sharp bite of the alcohol is tamed as the sauce simmers, leaving behind a warm earthiness in the glaze. You’ll want plenty of good bread nearby for dipping. Frequently asked questions How do I devein shrimp? If your shrimp are head-on, remove the head. Using a paring knife, make a 1/4-inch deep cut along the curved back of the shrimp from the tail to the head to reveal the vein. Remove the vein using the tip of the knife. Learn How to Devein Shrimp and Save Yourself a Few Bucks Note from the Food & Wine Test Kitchen For a gluten-free serving option, try serving this saucy shrimp over rice instead. Make ahead Like most seafood, this quick-cooking shrimp is best made and enjoyed fresh. If you have leftovers, they can be refrigerated in an airtight container for up to 2 days and reheated over low heat until just warmed through. Suggested pairing Choose a zesty California white to pair with this shrimp, such as Honig Sauvignon Blanc. Ingredients 1 pound peeled and deveined raw jumbo shrimp, tail-on 4 (3- x 1-inch) lemon peel strips (from 1 medium lemon) 1 tablespoon extra-virgin olive oil 2 teaspoons (1/3 ounce) limoncello (lemon liqueur) 1/2 teaspoon finely chopped fresh rosemary 3/4 teaspoon black pepper, divided 1/2 teaspoon kosher salt, divided 1 medium bunch celery (about 1 1/2 pounds) 6 tablespoons unsalted butter 4 garlic cloves, finely chopped (about 1 1/2 tablespoons) 3 tablespoons (1 1/2 ounces) whiskey 2 tablespoons fresh lemon juice, plus lemon slices for serving Toasted baguette, for serving Directions Pat shrimp dry, and place in a medium bowl. Add lemon peel strips, oil, limoncello, rosemary, 1/4 teaspoon pepper, and 1/4 teaspoon salt. Toss to coat. Cover and marinate in refrigerator at least 30 minutes or up to 1 hour. Meanwhile, remove outer stalks of celery, and reserve for another use. Finely chop inner celery stalks and heart to yield 1 cup; set aside. Pick off tender yellow leaves to yield about 1/4 cup; set aside for garnish. Reserve any remaining celery stalks for another use. Heat butter in a large skillet over medium until foamy. Add chopped celery, garlic, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt; cook, stirring often, until mixture is fragrant, 30 seconds to 1 minute. Add shrimp, reserving marinade in bowl; cook, flipping shrimp occasionally, until shrimp begin to turn pink, about 1 minute. Add whiskey, lemon juice, and reserved marinade in bowl; cook, stirring occasionally, until sauce bubbles and shrimp turn opaque, 1 to 2 minutes. Remove from heat, and sprinkle with celery leaves. Serve immediately with lemon wedges and toasted baguette. Originally appeared in Food & Wine magazine, December 2023 / January 2024 Rate It Print