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Jumbo Shrimp Marsalla, Housewife Style

Jumbo Shrimp Marsalla~ Housewife Style recipe image
This comforting Jumbo Shrimp Marsala brings a touch of Mediterranean flair to your weeknight dinner. Plump U-12 shrimp are gently baked in a savory sauce infused with dry Marsala wine, briny capers, and sweet currants. The addition of pine nuts and fresh fennel adds delightful texture and aromatic depth. It&# 226;€™s a simple yet elegant meal that feels homemade and hearty. Perfect served warm or chilled as a light lunch, this dish is easy to prepare with pantry staples. The combination of sweet and savory notes creates a balanced flavor profile that pairs beautifully with crusty bread or a simple side salad.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 292.6
Dietary: Gluten-free
Description
This comforting Jumbo Shrimp Marsala brings a touch of Mediterranean flair to your weeknight dinner. Plump U-12 shrimp are gently baked in a savory sauce infused with dry Marsala wine, briny capers, and sweet currants. The addition of pine nuts and fresh fennel adds delightful texture and aromatic depth. It&# 226;€™s a simple yet elegant meal that feels homemade and hearty. Perfect served warm or chilled as a light lunch, this dish is easy to prepare with pantry staples. The combination of sweet and savory notes creates a balanced flavor profile that pairs beautifully with crusty bread or a simple side salad.
Ingredients
  • 1 1/2 pound Large U-12 shrimp
  • 4 tablespoon Virgin olive oil
  • 1 medium Red onion, chopped into 1/2-inch dice
  • 1 rib Celery with leaves, chopped
  • 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 to taste
  • 1/2 cup Freshly grated Pecorino cheese
Directions
  1. 1
    Preheat oven to 450 degrees Fahrenheit (232°C).
  2. 2
    Peel and devein the shrimp, leaving tails on if desired, and pat dry.
  3. 3
    Heat olive oil in a 12- to 14-inch earthenware casserole dish over medium-high heat on the stovetop.
  4. 4
    Add the chopped red onion and celery, cooking until softened and translucent.
  5. 5
    Stir in the chopped tomatoes, pine nuts, currants, capers, Marsala wine, fennel stalk, and bay leaf.
  6. 6
    Bring the mixture to a boil, then remove from heat.
  7. 7
    Arrange the shrimp in a single layer in the hot sauce.
  8. 8
    Place the casserole in the preheated oven and bake uncovered for 6 to 7 minutes, or until shrimp are pink and cooked through.
  9. 9
    Remove from oven, sprinkle generously with grated Pecorino cheese, and let stand for 15 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 292.6kcal
% Daily Value *
Total Fat 16.3g26%
Saturated Fat 2.3g12%
Cholesterol 258.8mg87%
Sodium 547.4mg23%
Total Carbohydrate 3.8g2%
Dietary Fiber 1.0g4%
Sugars 1.9g
Protein 34.6g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve warm immediately after resting, or allow to cool completely and refrigerate. This dish can be served cold as a refreshing salad or appetizer.

If you do not have dry Marsala, you can substitute with dry sherry or a mixture of dry white wine and a splash of sugar.

Ensure your casserole dish is both stovetop and oven-safe before beginning.

For a milder flavor, omit the bay leaf or remove it before serving.

Keywords: shrimp, marsala, oven-baked, seafood, capers, currants, pine nuts, fennel, mediterranean, weeknight dinner, pecorino, red onion, celery, easy recipe, tomatoes, bay leaf
Read it online: https://www.chefs-mate.com/recipe/jumbo-shrimp-marsalla-housewife-style/