JUMBO SHRIMP WITH SOUTHERN FLAVORS

 

 

When you eat this creation, the “cigales” from Provence are not far away! It’s all the South of France in your plate! Enjoy!

 

Serves 4

 

2 lbs of fresh jumbo shrimp, peeled and deveined

3 tbsp of extra virgin olive oil

1 small red onion

1 fennel

2 celery ribs with leaves

5 plum tomatoes

2 tbsp capers, drained

1 ½ tbsp pine nuts

2 tbsp raisins or dried cherries

1 bay leaf

1 cup of Marsala wine

1 tsp of herbs de Provence

 

 

In a large sauté pan, heat the olive oil, over medium-high heat and add the onion, fennel and celery cut into small pieces and cook until golden.

Add the tomatoes, capers, pine nuts, raisins or cherries, bay leaf, herbs de Provence, salt and pepper and cook for about 3 minutes. Add the Marsala wine and cook for about 10 minutes.

Add the shrimp to the vegetables and cook 3 minutes on each side.

Garnish with fennel fronds.

 

Bon Appétit!