Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb large U-12 shrimp
4 TB virgin olive oil
1 md red onion, chopped -- in
1/4 -inch dice
1 rib celery with leaves,
: chopped -- in 1/2-inch
: pieces
4 md plum tomatoes -- roughly
: chopped
1 TB pine nuts
1 TB currants
2 TB small capers -- rinsed
1 glass dry Marsala wine
1 stalk fennel
1 fresh bay leaf
: Salt and pepper
1/2 c freshly grated Pecorino

Preheat oven to 450 degrees.

Peel and de-vein shrimp.

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.

Yield: 4 servings

Recipe By : Molto Mario

Date: Sat, 2 Nov 1996 09:45:52
~0500 (E

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