Ingredients
- -1/2 pounds large U-12 shrimp
- 4 tablespoons virgin olive oil
- 1 medium red onion, chopped into 1/4-inch dice
- 1 rib celery with leaves, chopped into 1/2-inch pieces
- 4 medium plum tomatoes, roughly chopped
- 1 tablespoon pine nuts
- 1 tablespoon currants
- 2 tablespoons small capers, rinsed
- 1 glass dry Marsala wine
- 1 stalk fennel
- 1 fresh bay leaf
- Salt and pepper
- 1/2 cup freshly grated Pecorino
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By stashwoman
on December 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a great shrimp recipe for guests - complex flavors, a little out of the norm, and easy to pull together at the last minute (without having your guests miss you for long. Its one of my go-to recipes. Don't be daunted by the somewhat unusual list of ingredients -- they come together beautifully.
By mzap444
warrenton va
on April 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Have made this 3 times now and still have requests for more. I did add thinnly sliced mushrooms and also started cooking the veggies first then added the shrimp. Will make many more times
By dinnerquest
Boston, MA
on March 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this and served it within 50 minutes. My husband and ten-year-old devoured it. Lots of mmms and yums. The flavors were rich and delicious, definitely good enough for company too. Served it over ziti, added salad and bread. Used Pomi chopped tomatoes instead of fresh (not in season and raisins instead of currants. Stunningly easy one pot dish -- total keeper for fast weeknight dinner.
Read all 4 reviews