- 1/2 cup extra virgin olive oil
- 1 red onion, diced
- 3 ribs celery, sliced 1/4-inch thick
- 6 plum tomatoes, chopped
- 2 tablespoons pine nuts
- 2 tablespoons currents
- or white raisins
- 3 tablespoons capers, rinsed
- and drained
- 1 cup dry Marsala wine
- 3/4 teaspoon fennel seeds
- 3/4 teaspoon hot red pepper flakes
- 1 bay leaf
- 3 pounds jumbo shrimp,
- peeled and deveined
- kosher salt and freshly ground black pepper
- fresh parsley or basil for garnish
In a large pan, heat the olive oil over medium heat. Add the onion and celery to pan and sauté until it is soft and translucent. Add the tomatoes, pine nuts, currents, capers, marsala, fennel seeds and bay leaf. Bring the mixture to a boil and then reduce the heat.
Once the mixture is at a low simmer, add the shrimp. Toss to combine and cook until the shrimp are pink and cooked through. Serve as is or over polenta.
For the Polenta
In a large pot, bring 4 cups of water to a boil over high heat. Reduce the heat and slowly add 1 cup of the polenta in a steady stream, whisking as you go. Whisk constantly to avoid lumps. Add salt and pepper to taste and keep stirring, now using a wooden spoon for about 10 minutes until the polenta is thick. Remove the pan from the heat and stir in about 1 cup of grated Parmesan cheese and 2-4 tablespoons of butter. Add salt and pepper to taste.