| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Large U-12 shrimp |
| 4 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion, chopped; in 1/4-inch dice |
| 1 |
|
Rib celery with leaves, chopped; in 1/2-inch pieces |
| 4 |
md |
Plum tomatoes; roughly chopped |
| 1 |
tb |
Pine nuts |
| 1 |
tb |
Currants |
| 2 |
tb |
Small capers; rinsed |
| 1 |
|
Glass dry Marsala wine |
| 1 |
|
Stalk fennel |
| 1 |
|
Fresh bay leaf |
|
|
Salt and pepper |
| 1/2 |
c |
Freshly grated Pecorino |
INSTRUCTIONS
Preheat oven to 450 degrees.
Peel and de-vein shrimp.
In a 12- to 14-inch earthenware casserole (both stove and oven-resistant),
heat olive oil over medium high heat, add onion and celery and cook until
soft. Add tomatoes, pine nuts, currants, capers, Marsala, fennel stalk and
bay leaf and bring to boil. Remove from heat and place shrimp in one layer
into juices. Place in oven and bake uncovered for 6 to 7 minutes. Remove,
sprinkle with cheese and allow to stand 15 minutes. Eat warm or allow to
cool and serve refrigerated.
Yield: 4 servings
Recipe By : Molto Mario
Posted to MC-Recipe Digest V1 #274
Date: Sat, 2 Nov 1996 09:45:52 -0500 (EST)
From: Sue <suechef@sover.net>
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”