Jumbo Shrimp Marsalla
Yield
4 servingsPrep
15 minCook
25 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
shrimp
|
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | medium |
red onion
in 1/4 inch dice |
|
| 1 | rib |
celery
with leaves,, chopped in 1/2inch pieces |
*
|
| 4 | medium |
italian plum (roma) tomatoes
roughly chopped |
|
| 1 | tablespoon |
pine nuts
|
|
| 1 | tablespoon |
currants
|
|
| 2 | tablespoons |
capers
rinsed |
|
| 1 | glass |
marsala wine
|
|
| 1 | stalk |
fennel bulb
|
*
|
| 1ea | bay |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
pecorino cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
shrimp
|
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
red onion
in 1/4 inch dice |
|
| 1 | rib |
celery
with leaves,, chopped in 1/2inch pieces |
*
|
| 4 | medium |
italian plum (roma) tomatoes
roughly chopped |
|
| 15 | ml |
pine nuts
|
|
| 15 | ml |
currants
|
|
| 3E+1 | ml |
capers
rinsed |
|
| 1 | glass |
marsala wine
|
|
| 1 | stalk |
fennel bulb
|
*
|
|
bay leaves
|
*
|
||
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
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.
