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INGREDIENTS:

1-1/2 pounds large U-12 shrimp Shelled and deveined 
4 tablespoons 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 roma tomatoes, roughly chopped 
1 tablespoon pine nuts 
1 tablespoon currants 
2 tablespoons small capers, rinsed 
1/2 cup dry Marsala wine 
1 stalk fennel 
1 bay leaf 
Salt and pepper 
1/2 cup freshly grated Pecorino or Parmesano Reggiano 

Preheat oven to 450 degrees. 

Peel and de-vein shrimp. 

In a 12- to 14-inch earthenware casserole (both stove and oven-resistant,  can use pyrex or corning
ware), 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.

Yield: 4 servings 


 

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