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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 1/2 lbs large (under 16 count) shrimp, peeled and deveined
4 tbsp virgin olive oil
1 medium red onion, chopped into 1/4-inch dice
1 rib celery with leaves, chopped into 1/2-inch pieces
4 medium plum tomatoes, roughly chopped
1 tbsp pine nuts
1 tbsp currants
2 tbsp 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.
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. Serves 4
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SCAMPI RUSTICA
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 1/2 lbs large (under 16 count) shrimp, peeled and deveined
4 tbsp virgin olive oil
1 medium red onion, chopped into 1/4-inch dice
1 rib celery with leaves, chopped into 1/2-inch pieces
4 medium plum tomatoes, roughly chopped
1 tbsp pine nuts
1 tbsp currants
2 tbsp 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.
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. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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