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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shrimp Marsala Recipe

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