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Ингредиенты
- 1 1/2 lb Large U-12 shrimp
- 4 Tbsp. Virgin extra virgin olive oil
- 1 med Red onion, minced, in 1/4-inch dice
- 1 x Rib celery with leaves, minced, in 1/2-inch pcs
- 4 med Plum tomatoes, roughly minced
- 1 Tbsp. Pine nuts
- 1 Tbsp. Currants
- 2 Tbsp. Small capers, rinsed
- 1 x Glass dry Marsala wine
- 1 stalk fennel
- 1 x Fresh bay leaf Salt and pepper
- 1/2 c. Freshly grated Pecorino
Инструкции
- Preheat oven to 450 degrees.
- Peel and de-vein shrimp.
- In a 12- to 14-inch earthenware casserole (both stove and oven-resistant), heat extra virgin olive oil over medium high heat, add in onion and celery and cook till soft. Add in 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 min. Remove, sprinkle with cheese and allow to stand 15 min. Eat hot or possibly allow to cold and serve refrigerated.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 743g | |
| Calories 854 | |
| Calories from Fat 524 | 61% |
| Total Fat 59.56g | 74% |
| Saturated Fat 7.9g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 658mg | 27% |
| Potassium 1694mg | 48% |
| Total Carbs 54.03g | 14% |
| Dietary Fiber 11.0g | 37% |
| Sugars 27.2g | 18% |
| Protein 7.18g | 11% |
