Jumbo Shrimp Marsala, Housewife Style

Ingredients

• 2 tablespoons capers rinsed
• 1 rib celery with leaves, chopped into 1/2-inch pieces
• 1 tablespoon currants 
• 1 stalk fennel bulb 
• 1  bay leaf fresh
• 1 glass marsala wine dry
• 0.5 cup pecorino freshly grated
• 1 tablespoon pinenuts 
• 4 medium plum tomatoes roughly chopped
• 1 medium onion red chopped
• 4 servings salt and pepper 
• 0.5 pounds u-12 shrimp 
• 4 tablespoons virgin olive oil 

Equipment

• oven
• stove

Directions

1. Preheat oven to 450 degrees.
2. Peel and de-vein shrimp.
3. 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.
4. Add tomatoes, pine nuts, currants, capers, Marsala, fennel stalk and bay leaf and bring to boil.
5. Remove from heat and place shrimp in one layer into juices.
6. Place in oven and bake uncovered for 6 to 7 minutes.
7. Remove, sprinkle with cheese and allow to stand 15 minutes. Eat warm or allow to cool and serve refrigerated.