Jumbo Shrimp Marsalla, Housewife Style

* Exported from MasterCook *

Jumbo Shrimp Marsalla, Housewife Style

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 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 medium 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
1/2 cup freshly grated Pecorino

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



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