Jumbo Shrimp Marsala-Style: Gamberoni alla Marsala

  1. Peel and de-vein the shrimp.
  2. In a 12 to 14-inch pan heat the olive oil.
  3. Lay in the shrimp in 1 layer.
  4. Season with salt and pepper.
  5. Top with celery, onion, tomatoes, currants, capers, and pine nuts.
  6. Heat through.
  7. Toss and deglaze with Marsala.
  8. Divide among 4 plates, sprinkle with chili flakes, fennel fronds, basil and mint.
  9. 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)

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