MARIO’S SHRIMP MARSALA (“Sicilian housewife-style”, for four)
¼ cup extra-virgin olive oil
1 medium red onion, cut into ¼ inch dice
1 rib celery with leaves, cut into ½ inch pieces
4 medium plum tomatoes, roughly chopped
1 tablespoon pine nuts
1 tablespoon currants
2 tablespoons small capers, rinsed and drained
1 cup dry marsala
½ teaspoon fennel seeds
½ teaspoon hot red pepper flakes
1 bay leaf, preferably fresh
2 pounds extra-large shrimp (21 to 30 per pound) shrimp, peeled and deveined
salt and freshly ground black pepper
fennel fronds for garnish (optional)
- In a 12 inch saute pan, heat the olive oil over medium-high heat until almost smoking. Add the onion and celery and cook until softened, about 5 minutes. Add the tomatoes, pine nuts, currants, capers, marsala, fennel seeds, red pepper flakes, and bay leaf and bring to a boil.
- Lay the shrimp in one layer over the tomato mixture, cover, and simmer for 3 minutes, or until the shrimp are cooked through. Remove from the heat and season with salt and pepper to taste.
- Serve warm, or allow to cool to room temperature. Garnish with fennel fronds, if using.
adapted from Mario Batali, Molto Italiano