Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  large shrimp
  4        tablespoons  virgin olive oil
  1             medium  red onion -- chopped 1/4" dice
  1                     celery rib with leaves -- chopped 1/2" pieces
  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
                        sea salt -- to taste
                        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.

Nutritional Information:

173 Calories (kcal); 15g Total Fat; (74% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 18mg Sodium