Jumbo shrimp marsalla, housewife style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Large U-12 shrimp |
| 4 | tablespoons | Virgin olive oil |
| 1 | medium | Red onion, chopped; in 1/4-inch dice |
| 1 | Rib celery with leaves, chopped; in 1/2-inch pieces | |
| 4 | mediums | Plum tomatoes; roughly chopped |
| 1 | tablespoon | Pine nuts |
| 1 | tablespoon | Currants |
| 2 | tablespoons | Small capers; rinsed |
| 1 | Glass dry Marsala wine | |
| 1 | Stalk fennel | |
| 1 | Fresh bay leaf | |
| Salt and pepper | ||
| ½ | cup | Freshly grated Pecorino |
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.
Yield: 4 servings
Recipe By : Molto Mario
Posted to MC-Recipe Digest V1 #274 Date: Sat, 2 Nov 1996 09:45:52 -0500 (EST) From: Sue <suechef@...>