Jumbo Shrimp Marsala-Style: Gamberoni alla Marsala
- 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
- Peel and de-vein the shrimp.
- 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.
- Divide among 4 plates, sprinkle with chili flakes, fennel fronds, basil and mint.
- Serve with lemon wedges.
shrimp, extravirgin olive oil, salt, celery, red onion, tomatoes, currants, capers, nuts, glass, chili flakes, fennel, torn basil, mint, lemon wedges
Taken from www.foodnetwork.com/recipes/mario-batali/jumbo-shrimp-marsala-style-gamberoni-alla-marsala-recipe.html (may not work)