Jumbo Shrimp Marsala Housewife-Style (Gamberoni alla Casalinga Siciliana)
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- salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon fennel seeds
- 1 tablespoon pine nuts
- 1/2 teaspoon hot red pepper flakes
- 1 medium red onion, cut into 1/4-inch dice
- 1 rib celery with leaves, cut into 1/2-inch pieces
- 4 medium plum tomatoes, roughly chopped
- 1 tablespoon currants
- 2 tablespoons small capers, rinsed and drained
- 1 cup dry marsala
- 1 bay leaf, preferably fresh
- 2 pounds jumbo (u-12) shrimp, pealed and de veined
- Carbohydrate 7 g(2%)
- Cholesterol 143 mg(48%)
- Fat 9 g(13%)
- Fiber 1 g(4%)
- Protein 16 g(32%)
- Saturated Fat 1 g(7%)
- Sodium 687 mg(29%)
- Calories 184
Preparation 1. In a 10- to 12-inch sauté pan, heat the olive oil over medium-high heat until almost smoking. Add the onion and celery and cook until softened. Add the tomatoes, pine nuts, currants, capers, marsala, fennel seeds, red pepper flakes, and bay leaf and bring to a boil. 2. Remove the pan from 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 allow to stand for 5 minutes, covered. 3. Serve warm, or allow to cool to room temperature. From Molto Italiano: 327 Simple Italian Recipes to Cook at Home © 2005 by Mario Batali. Reprinted with permission from Ecco, an imprint of HarperCollins Publishers, Inc. Buy the full book from Amazon.
