Jumbo Shrimp Marsala Low Cal Style Recipe
Category: Diet Recipes
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makes 4 servings
From the original chef:
I serve this with fresh asparagus, steamed with a sprinkling of good olive oil and a light dust of Reggiano (or Parmesean).
One quarter of this is 450 calories. . The asparagus really does compliment it well. The Asparagus, Reggiano and drizzled olive oil is probably adding 100 to 150 calories. I have never tasted anything in my life as good as this with so few calories.
Servings: 4
Ingredients:
1/4 cup GOOD olive oil
1 med red onion, 1/4 " dice
1 1/2 ribs celery with leaves, cut into 1/2 inch pieces
1 28 ounce can diced San Marzano plum tomatoes, partially drained (will equal about
2 cups of drained diced tomatoes with a little bit of juice
1 1/2 tblsp. pine nuts
1 1/2 tbslp. currants
3 tblsp. capers, rinsed and drained
1 1/4 cup good dry marsala
1 tsp. fennel seed
red pepper flakes to taste
2 bay leaves
2 pounds jumbo shrimp -any size up to under 25 count is OK (frozen can be used but fresh is best flavor)
salt
pepper
Directions:
1. In a 12 inch saute pan, heat the olive oil over medium high heat until almost smoking. Add the onion and celery and cook until softened. Add the tomatoes, pine nuts, currants, capers, marsala, fennel seeds, red pepper flakes and bay leaf and bring to a boil.
2. Remove the pan from the heat and lay the shrimp in one layer in the tomato mixture. Cover, set over low heat and simmer for 4 minutes. Remove from the heat, season with salt and pepper to taste, and allow to stand for 5 minutes, covered.
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