Jumbo Shrimp Marsala, Housewife Style

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

1 1/2	pounds	large u-12 shrimp
4	tablespoons	virgin olive oil
1	medium	red onion -- chopped 1/4 inch dice
1	medium	celery rib with leaves -- chopped 1/2 inch pieces
4	medium	plum tomatoes -- roughly chopped
1	tablespoon	pine nuts
1	tablespoon	currants
2	tablespoons	small capers -- rinsed
8	ounces	glass dry marsala wine
1	stalk	fennel
1	medium	fresh bay leaf
1	teaspoon	sea salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
1/2	cup	freshly-grated pecorino
1 1/2	pounds	large u-12 shrimp
4	tablespoons	virgin olive oil
1	medium	red onion -- chopped 1/4 inch dice
1	medium	celery rib with leaves -- chopped 1/2 inch pieces
4	medium	plum tomatoes -- roughly chopped
1	tablespoon	pine nuts
1	tablespoon	currants
2	tablespoons	small capers -- rinsed
8	ounces	glass dry marsala wine
1	stalk	fennel
1	medium	fresh bay leaf
1	teaspoon	sea salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
1/2	cup	freshly-grated pecorino

Preparation:

Preheat oven to 450 degrees. Peel and devein 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5694)