*  Exported from  MasterCook  *
 
                   Jumbo Shrimp Marsalla, Housewife Style
 
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        large U-12 shrimp
    4      tablespoons   virgin olive oil
    1      medium        red onion, chopped -- in 1/4-inch dice
    1      rib           celery with leaves, chopped -- in 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
 
 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
 
 
 
                    - - - - - - - - - - - - - - - - - -