Jumbo Shrimp Marsalla~ Housewife Style Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: large U-12 shrimp,
4 tbsp: virgin olive oil,
1 medium: red onion, chopped, in
1/4: -inch dice,
1 rib: celery with leaves,
Directions:
: 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
Source from luhu.jp
: 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
Source from luhu.jp