Recipe courtesy of Mario Batali
1 hr
30 min
4 servings


  • 1 1/2 pounds large U-12 shrimp
  • 4 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 celery rib with the leaves, cut in paper thin slices
  • 1 medium red onion, cut in paper thin slices
  • 4 medium plum tomatoes, roughly chopped
  • 1 tablespoon currants
  • 2 tablespoons small capers, rinsed and dried
  • 1 tablespoon pine nuts
  • 1 glass (6-ounces) Marsala
  • Chili flakes
  • Fennel fronds
  • 2 tablespoons torn basil leaves
  • 2 tablespoons torn mint leaves
  • Lemon wedges


Peel and de-vein the shrimp.

In a 12 to 14-inch pan heat the olive oil. Lay in the shrimp in 1 layer. Season with salt and pepper. Top with celery, onion, tomatoes, currants, capers, and pine nuts. Heat through. Toss and deglaze with Marsala.

Divide among 4 plates, sprinkle with chili flakes, fennel fronds, basil and mint. Serve with lemon wedges.


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