Jumbo Shrimp Marsala Housewife Style Gamberoni Alla Casalinga Siciliana Recipes

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JUMBO SHRIMP MARSALA HOUSEWIFE-STYLE (GAMBERONI ALLA CASALINGA SICILIANA)



Jumbo Shrimp Marsala Housewife-Style (Gamberoni alla Casalinga Siciliana) image

The tradition of Sicilian cooking is well documented in Anna Tasca Lanza’s works, and she is the zen mistress of all of the island’s fascinating food lore. Her school at Regaleali winery is one of the best I have visited and it was an experience to cook shoulder to shoulder with a modern national treasure. This is a variation on a dish from her first book, Flavors of Sicily.

Provided by Mario Batali

Categories     Sauté     Christmas     Dinner     Seafood     Shrimp     Marsala     Christmas Eve     Simmer

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 medium red onion, cut into 1/4-inch dice
1 rib celery with leaves, cut into 1/2-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
1/2 teaspoon fennel seeds
1/2 teaspoon hot red pepper flakes
1 bay leaf, preferably fresh
2 pounds jumbo (U-12) shrimp, pealed and de veined
Salt and freshly ground black pepper

Steps:

  • 1. 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.
  • 2. Remove the pan from 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.
  • 3. Serve warm, or allow to cool to room temperature.

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