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The Girl and the Fig Cookbook
Chef John Toulze and owner Sondra Bernstein share recipes from the Sonoma wine country.
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Jumbo Shrimp Marsala Housewife-Style
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By Mario Batali
INGREDIENTS:
- 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 jumbo shrimp (U-12), peeled and deveined
- Salt and freshly ground black pepper
- Fennel fronds for garnish, optional
In a 10- to 12-inch sauté pan, heat the olive oil over medium high heat until almost smoking. Add the onion and celery and cook until softened. Add the tomatoes, pine nuts, currants, capers, marsala, fennel seeds, red pepper flakes, and bay leaf and bring to a boil.
Remove the pan from the heat and lay the shrimp in one layer in the tomato mixture. Cover, set over low heat, and simmer for 4 minutes. Remove from the heat, season with salt and pepper to taste, and allow to stand for 5 minutes, covered.
Serve warm, or allow to cool to room temperature. Garnish with fennel fronds, if using.
Recipes © 2005 Mario Batali, from Molto Italiano
Yield: 4 Servings
Round Out the Meal:
Start the meal with chickpea fritters.
Kid Friendly:
Limit strong spices such as pepper flakes and fennel.
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