Sicilian Style Shrimp
February 19, 2015 • Fish & Seafood,
I’m planning a trip to Sicily this fall, so when searching for recipes for my New Year’s Eve dinner, I was drawn to things from the south of Italy. While I won’t make it to the town of Marsala on this trip, this recipe from Mario Batali just drew me in. I’ve modified it a bit to my taste, but I think the style is true to its Sicilian roots.
My apologies that I don’t have a better picture of this – my assistant snapped this quickly on New Year’s Eve while helping plate for sixteen guests!
Prep time
Cook time
Total time
Author: Cooking with Michele
Serves: 6
Ingredients
- ½ cup extra virgin olive oil
- 2 medium red onion, diced
- 2 celery stalks, sliced
- 8 medium plum tomatoes, roughly chopped
- ¼ cup pine nuts
- ¼ cup dried cranberries
- ¼ cup small capers, rinsed and drained
- 2 cups dry marsala
- 1 teaspoon whole fennel seeds
- 1 teaspoon red pepper flakes
- 3 dozen large shrimp (20-25 per pound), pealed and de-veined
- Salt and freshly ground black pepper
Instructions
- Heat a large sauté pan over medium-high heat and add the olive oil. When very hot, add the onion and celery and cook until softened, about 5 minutes. Add the tomatoes, pine nuts, currants, capers, marsala, fennel seeds, and red pepper flakes, and bring to a boil.
- Remove the pan from heat and lay the shrimp in one layer over the tomato mixture. Cover, set over low heat, and simmer until the shrimp is cooked through, about 4 minutes. Remove from the heat, stir in salt and pepper to taste, cover, and let stand 5 minutes before serving. Serve warm or allow the mixture to cool slightly.
Comments
2 Comments • Comments Feed
Maureen Deeley says:
I think you meant dried currants, not cranberries, in the ingredient list?
February 19, 2015 at 7:14 am
Michele says:
Maureen, dried currants would be more typical in Sicily, but in Denver, I only found dried cranberries which work just fine.
February 26, 2015 at 6:10 am