Jumbo Shrimp Marsalla

Name: Jumbo Shrimp Marsalla
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: shrimp; olive oil, extra-virgin; red onion; celery; italian plum (roma) tomatoes; pine nuts; currants; capers; marsala wine; fennel bulb; bay leaves; salt and black pepper; pecorino cheese

Submitted by karip

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

1 hrs

Ingredients

1 ½

POUNDS SHRIMP

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN

MEDIUM RED ONION
in 1/4 inch dice

RIB CELERY
with leaves,, chopped in 1/2inch pieces *

MEDIUM ITALIAN PLUM (ROMA) TOMATOES
roughly chopped

TABLESPOON PINE NUTS

TABLESPOON CURRANTS

TABLESPOONS CAPERS
rinsed

GLASS MARSALA WINE

STALK FENNEL BULB *

1ea

BAY BAY LEAVES *

X SALT AND BLACK PEPPER *

CUP PECORINO CHEESE
grated *

Directions

Preheat oven to 450 degrees.

Peel and de-vein shrimp.

In a 12 to 14-inch earthenware casserole (both stove and oven-resistant), heat olive oil over medium high heat, add onion and celery and cook until soft.

Add tomatoes, pine nuts, currants, capers, Marsala, fennel stalk and bay leaf and bring to boil.

Remove from heat and place shrimp in one layer into juices.

Place in oven and bake uncovered for 6 to 7 minutes.

Remove, sprinkle with cheese and allow to stand 15 minutes.

Eat warm or allow to cool and serve refrigerated.