Sicilian Style Shrimp

February 19, 2015  •  Fish & Seafood,

shrimp preparedI’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 years eve 2015 swordfish and shrimp with broccoli rabe-1My 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
Serves: 6
  • 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
  1. 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.
  2. 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.



2 Comments  •  Comments Feed

  1. Maureen Deeley says:

    I think you meant dried currants, not cranberries, in the ingredient list?

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