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 saut├ę 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.
Recipe by Cooking With Michele® at