Jumbo Shrimp Marsala-Style: Gamberoni alla Marsala (Mario Batali) |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
1 1/2 pounds large u-12 shrimp |
4 tablespoons extra-virgin olive oil |
salt and freshly ground black pepper |
1 celery rib with the leaves, cut in paper thin slices |
1 medium red onion, cut in paper thin slices |
4 medium plum tomatoes, roughly chopped |
1 tablespoon currants |
2 tablespoons small capers, rinsed and dried |
1 tablespoon pine nuts |
1 glass (6-ounces) marsala |
chili flakes |
fennel fronds |
2 tablespoons torn basil leaves |
2 tablespoons torn mint leaves |
lemon wedges |
Directions:
1. Peel and de-vein the shrimp.
2. In a 12 to 14-inch pan heat the olive oil. Lay in the shrimp in 1 layer. Season with salt and pepper. Top with celery, onion, tomatoes, currants, capers, and pine nuts. Heat through. Toss and deglaze with Marsala.
3. Divide among 4 plates, sprinkle with chili flakes, fennel fronds, basil and mint. Serve with lemon wedges.
|
|