Jumbo Shrimp Marsala
1/4 cup extra-virgin olive oil
1 cup dry Marsala
1 medium red onion, cut into
1/2 teaspoon fennel seeds
1 rib celery with leaves, cut into
1/2 teaspoon red pepper flakes
1 bay leaf, preferably fresh
4 medium plum tomatoes,
2 pounds SeaMazz large (U- 8
or U- 6) shrimp, thawed and
peeled (tails left on)
1 tablespoon pine nuts
1 tablespoon currants
2 tablespoons small capers,
rinsed and drained
Freshly ground black pepper
Fennel fronds for garnish
1. In a 10- to 12-inch sauté pan, heat olive oil over medium-high heat until
almost smoking. Add onion and celery and cook until softened. Add tomatoes,
pine nuts, currants, capers, Marsala, fennel seeds, red pepper flakes and bay
leaf. Bring to a boil.
2. Remove the pan from the heat and lay the shrimp in one layer in the
tomato mixture. Cover, set over low heat and simmer for 4 minutes.
Remove from the heat, season with salt and pepper to taste and let stand
for 5 minutes, covered.
3. Serve warm or at room temperature. Garnish with fennel fronds, if desired.
Makes 4 servings.
Tip: You can also use smaller U- 12 or U- 15 shrimp for this recipe. But the bigger
ones make a stunning presentation. Adjust cooking times accordingly.