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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Marsala Shrimp Recipe

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This recipe for Marsala Shrimp is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅓ c. flour
½ tsp. salt
½ tsp. black pepper
2 lbs large shrimp
3 T. olive oil, divided
1 T. garlic, minced
8 oz. sliced mushrooms
14 ½ oz. can diced tomatoes
¾ c. Marsala
¼ c. water
Directions:
Directions:
1. Combine flour, salt, and pepper in a shallow bowl. Dredge shrimp in flour mixture.
2. Heat 1 T. oil in large nonstick skillet over medium high heat. Add 1/2 the shrimp to pan and saute 5 minutes or until golden. Remove from pan. Repeat with remaining oil and shrimp.
3. Wipe pan dry. Add 1 T. oil to pan and add garlic and mushrooms; saute 3 minutes. Add tomato and cook 1 minute. Stir in shrimp, wine, and water; bring to boil.
4. Reduce heat and simmer 2 minutes or until sauce thickens.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Serve with liguine or angel hair pasta. Can substitute chicken or veal for shrimp.

 

 

 

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