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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Shrimp Marsala Recipe

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This recipe for Shrimp Marsala is from The Genova Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/4 cup extra virgin olive oil
1 medium red onion, cut into 1/4 inch dice
1 rib celery with leaves cut into 1/2 pieces
4 medium plum tomatoes, roughly chopped
1 Tbsp. currants
2 Tbsp. small capers, rinsed and drained
1 cup dry marsala
1/2 tsp. fennel seeds
1 bay leaf
2 lbs. jumbo shrimp, peeled and de-veined
salt and freshly ground pepper

In a 10-12 inch saute pan, heat the olive oil over medium-high heat until almost smoking. Add the onion and celery and cook until softened. Add the tomatoes, currants, capers, marsala, fennel seeds, and bay leaf and bring to a boil

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 hear, season with salt and pepper and allow to stand for 5 minutes covered.

Serve warm or allow to cool to room temperature.




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