Jumbo Shrimp Marsalla, Housewife Style
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 -- roug...
Ingredients
- 11/2 lb large u-12 shrimp
- 4tbsp virgin olive oil
- 1medium red onion, chopped -- in
- 1/4inch dice
- 1rib celery with leaves,
- 1tbsp currants
- 2tbsp small capers -- rinsed
- 1glass dry marsala wine
Directions
- 1
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-
- 2
Peel and de-vein shrimp
- 3
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 co
- 4
Add tomatoes, pine nuts, currants, capers, Marsala, fennel stalk and bay leaf and bring to boil
- 5
Remove from heat and place shrimp in one layer into juices
- 6
Place in oven and bake uncovered for 6 to 7 minutes
- 7
Remove, sprinkle with cheese and allow to stand 15 minutes
- 8
Eat warm or allow to cool and serve refrigerated