Italian recipes

Jumbo Shrimp Marsala, Housewife Style

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

1 1/2 pounds large u-12 shrimp

4 tablespoons virgin olive oil

1 medium red onion -- chopped 1/4 inch dice

1 medium celery rib with leaves -- chopped 1/2 inch pieces

4 medium plum tomatoes -- roughly chopped

1 tablespoon pine nuts

1 tablespoon currants

2 tablespoons small capers -- rinsed

8 ounces glass dry marsala wine

1 stalk fennel

1 medium fresh bay leaf

1 teaspoon sea salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1/2 cup freshly-grated pecorino

1 1/2 pounds large u-12 shrimp

4 tablespoons virgin olive oil

1 medium red onion -- chopped 1/4 inch dice

1 medium celery rib with leaves -- chopped 1/2 inch pieces

4 medium plum tomatoes -- roughly chopped

1 tablespoon pine nuts

1 tablespoon currants

2 tablespoons small capers -- rinsed

8 ounces glass dry marsala wine

1 stalk fennel

1 medium fresh bay leaf

1 teaspoon sea salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1/2 cup freshly-grated pecorino

Preparation / Directions:

Preheat oven to 450 degrees. Peel and devein 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5694)

Jumbo Shrimp Marsala, Housewife Style

Ingredients:

Preparation / Directions:

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