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Jumbo Shrimp Marsalla, Housewife Style

 

28

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

35

min

Trans-fat Free
 

Ingredients

1 ½ pounds shrimp
4 tablespoons olive oil, extra-virgin
1 medium red onion
chopped, in 1/3 inch dice
1 rib celery
with leaves, chopped in 1/2 inch 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
*
1 each bay leaves
fresh
*
1 x salt and black pepper
*
½ cup pecorino cheese
fresh 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 423g (14.9 oz)
Amount per Serving
Calories 38839% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 332mg 111%
Sodium 515mg 21%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 76g
Vitamin A 28% Vitamin C 45%
Calcium 10% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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