Jumbo Shrimp Marsalla, Housewife Style

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Title: Jumbo Shrimp Marsalla, Housewife Style
Categories: New, Text, Import
Yield: 1 servings


1 1/2 lb large U-12 shrimp
4 TB virgin olive oil
1 md red onion, chopped -- in
1/4 -inch dice
1 rib celery with leaves,
: chopped -- in 1/2-inch
: pieces
4 md plum tomatoes -- roughly
: chopped
1 TB pine nuts
1 TB currants
2 TB small capers -- rinsed
1 glass dry Marsala wine
1 stalk fennel
1 fresh bay leaf
: Salt and pepper
1/2 c 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

Recipe By : Molto Mario

Date: Sat, 2 Nov
1996 09:45:52 -0500 (E

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